Linguine With Spring Vegetables

Name: Linguine With Spring Vegetables
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 shallots, sliced; 1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched; 1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender; 1/2 pound broccoli, cut into 1/2-inch pieces and blanched; 1 cup peas; 1 cup creme fraiche; 1 pound fresh linguine; 1 cup basil leaves, snipped; Coarse salt and freshly ground pepper to taste; Freshly grated Parmesan cheese

13 ingredients

11 steps

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, sliced
1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched
1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender
1/2 pound broccoli, cut into 1/2-inch pieces and blanched
1 cup peas
1 cup creme fraiche
1 pound fresh linguine
1 cup basil leaves, snipped
Coarse salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Directions

1

Put six quarts salted water on to boil for linguine.
2

Meanwhile, melt butter with olive oil in large frying pan.
3

Add garlic and shallots and cook until soft.
4

Add vegetables and saute for a minute.
5

Add creme fraiche and cook until sauce is thickened.
6

Meanwhile, cook the linguine until al dente (it will take only a few minutes).
7

Drain and place in serving bowl.
8

Add vegetables and basil and toss.
9

Season to taste.
10

Sprinkle with a couple of tablespoons of Parmesan cheese and toss further.
11

Serve more Parmesan cheese separately.