Recipe courtesy of Michele Urvater
Spring Linguine
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 2 servings
- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 2 servings
Ingredients
Directions
- 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.
