Spring Linguine

Name: Spring Linguine
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

10 ingredients

9 steps

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

1

Bring salted water to a boil.
2

While the water is coming to a boil prepare the ingredients you will need for your sauce.
3

Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite.
4

Meanwhile heat the bacon in a skillet.
5

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.
6

Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls.
7

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.
8

Season to taste with salt and pepper and spoon over the pasta.
9

Garnish with cheese and olives.