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Linguine Fine With French Lentils, Escarole And Asiago

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons extra-virgin olive oil

  3. 1 large red onion -- cut 1/8" julienne

  4. 1 medium escarole head - -- (abt 3/4 lb ),

  5. -- washed, spun dry

  6. 1/2" pieces to yield

  7. 3 cups

  8. 1 cup cooked tiny green French lentils

  9. salt -- to taste

  10. freshly-ground black pepper -- to taste

  11. 1 pound linguine fine pasta

  12. 1 cup freshly-grated asiago cheese

Instructions Jump to Ingredients ↑

  1. Bring 6 quarts Water to boil and add 2 tablespoons salt.

  2. In a l2- to 14-inch sauté pan, sauté onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat.

  3. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat about 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately.

  4. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)

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