Linguini Spring Vegetables & Herb Sauce - Scully on Spring

Title: Linguini Spring Vegetables & Herb Sauce - Scully on Spring

Categories: Restaurant, Vegetable, Herb, Pasta

Yield: 6 Servings

1 lb Linguini

4 qt Water to cook pasta

1 tb Salt and 1 tablespoon oil

- for water

10 Cremini mushrooms; clean and - sliced thin

8 Asparagus; blanched and 4 Baby artichokes; hearts

- only, sliced thin, reserve

- in lemon water to

- avoid discoloration

1 Red bell pepper; seeded and - sliced into thin strips

6 Cipollini onions; sliced

- thin

4 oz Sundried tomatoes;

- rehydrated

24 Fava beans; blanched and - refreshed

2 Cloves of garlic; fine dice

1/2 c Extra virgin olive oil

2 tb Vegetable oil; to saute

- vegetables

4 oz Reggiano Parmigiana cheese;

- grated <--GREEN HERB PUREE-->

1/4 c Parsley leaf; plus

1/4 cup

- -cilantro leaf, stems

1 sm Bunch of chives

2 Sprigs of rosemary and - sprigs of thyme; stems

- removed

2 Scallions; roughly chopped

2 tb Olive oil

*(for additional spice, crushed red pepper can be added to the vegetables

while they are cooking.)

Bring 4 quarts of water to a boil with oil and salt.

Prepare all vegetables. Bring small pot of water to a boil to blanch

asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried

tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.

Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus 1/4 thick. Chop garlic fine and grate cheese.

Next heat a large saute pan with 2 tablespoons vegetable oil over medium

flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till

they begin to brown, then add the Sundried tomato and all other vegetables,

continue to cook 5 minutes stirring often. Season with salt and pepper, add

herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the

season, and sprinkle grated cheese into pasta while continuing to toss.

Serve pasta in large bowls, additional cheese can be grated on top, garnish

with a sprig of parsley.

Place all in a blender and pulse until herbs are smooth. Reserve in air

tight container all ready to use.

Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE

(Courtesy of Scully on Spring, New York, NY and TVFN)

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