Ingredients Jump to Instructions ↓

  1. 8 oz 227g Fine linguine

  2. 2 Salted water

  3. 1/4 cup 36g / 1 1/3oz Finely chopped bacon or pancetta

  4. 2 tablespoons 30ml Olive oil

  5. 4 Scallions - thinly sliced

  6. 8 oz 227g Fresh asparagus - peeled , (up to 12) cut diagonally into 1/2 inch slices 1 tablespoon 15ml Lemon juice

  7. 1 tablespoon 15ml Unsalted butter Salt and freshly ground black pepper

  8. 1/2 cup 73g / 2.6oz Fresh goat's or farmer's cheese - crumbled

  9. 2 tablespoons 30ml Sliced pitted cured black olives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite. Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender. Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls. Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Posted to MM-Recipes Digest V4 #608 by (Shermeyer-Gail) on May 12, 1997


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