Linguini Spring Vegetables

Name: Linguini Spring Vegetables
Ingredients: 1 pound pasta, linguine; 1 tablespoon salt; 10 each mushrooms sliced; 8 each asparagus blanched; 4 each baby artichokes sliced; 1 each sweet red bell peppers sliced; 6 each onions sliced; 4 ounces sundried tomatoes; 24 each fava beans blanched; 1/2 cup olive oil, extra-virgin; 2 tablespoons vegetable oil; 4 ounces parmesan, parmigiano-reggiano cheese, grated

12 ingredients

13 steps

Ingredients

1 pound pasta, linguine
1 tablespoon salt
10 each mushrooms sliced
8 each asparagus blanched
4 each baby artichokes sliced
1 each sweet red bell peppers sliced
6 each onions sliced
4 ounces sundried tomatoes
24 each fava beans blanched
1/2 cup olive oil, extra-virgin
2 tablespoons vegetable oil
4 ounces parmesan, parmigiano-reggiano cheese, grated

Directions

1

Bring 4 quarts of water to a boil with oil and salt.
2

Prepare all vegetables.
3

Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes.
4

Blanch each for 2 minutes and refresh in an ice bath reserve.
5

Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus 1/4 inch thick.
6

Chop garlic fine and grate cheese.
7

Next heat a large saute pan with 2 tablespoons vegetable oil over medium flame.
8

Add the garlic, onions, peppers and mushrooms, cook 2 to 3 min.
9

until they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often.
10

Season with salt and pepper, add herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss.
11

Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley.
12

Place all in a blender and pulse until herbs are smooth.
13

Reserve in air tight container all ready to use.