Spring Vegetable Linguine

Name: Spring Vegetable Linguine
Ingredients: 3 tbsp olive oil; 1 None onion, peeled and finely diced; 12 oz frozen peas; 1 cup white wine; 1 lb asparagus, woody ends snapped off, cut into chunks; 10 None spring onions, sliced; 8 oz frozen lima beans, thawed; 1 lb artichoke hearts, drained cut into wedges; 16 oz linguine; 1/4 lb Manchego cheese, grated

10 ingredients

3 steps

Ingredients

3 tbsp olive oil
1 None onion, peeled and finely diced
12 oz frozen peas
1 cup white wine
1 lb asparagus, woody ends snapped off, cut into chunks
10 None spring onions, sliced
8 oz frozen lima beans, thawed
1 lb artichoke hearts, drained cut into wedges
16 oz linguine
1/4 lb Manchego cheese, grated

Directions

1

Heat 1 tbsp oil in a frying pan and saute the onion until softened. Add the peas and cook for 2 mins. Season with salt and black pepper. Add the wine, bring to a boil and cook for 2 mins. Transfer to a blender and puree.
2

For the vegetables, heat the remaining 2 tbsp oil in the frying pan and saute the asparagus for 4 mins, turning. Add the spring onions, lima beans and artichokes and saute for 1 min. Season with salt and black pepper. Add the pea mixture and warm through.
3

Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain and toss with the vegetables. Transfer to serving plates and sprinkle with the cheese.