Spring Linguine

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 8 ounces linguine, fine
  • 2 quarts salted water
  • 1/4 cup finely chopped bacon or pancetta or
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced
  • 8 to 12 ounces fresh asparagus, peeled and cut diagonally into 1/2 inch slices
  • 1 tablespoonful each of lemon juice and unsalted butter
  • Salt and freshly ground black pepper
  • 1/2 cup crumbled fresh goat's or farmer's cheese
  • 2 tablespoons sliced pitted cured black olives
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.


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