Linguine with Asparagus
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 102
- Sodium
- 424
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
1 stick unsalted butter
8 ounces asparagus, woody ends trimmed, chopped
3/4 cup peas (fresh or frozen)
Handful of green beans, chopped
2 spring onions or garlic scapes, chopped
1 yellow onion, chopped
1/2 cup heavy cream
1/2 cup chicken stock
1 pound fresh linguine
1 cup freshly grated parmesan cheese
Big handful of fresh basil leaves
Directions
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.