SPRING LINGUINE

      Title: SPRING LINGUINE
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
         8 oz linguine, -- fine
         2 qt salted water
       1/4 c  finely chopped bacon -- or
   :          pancetta
         2 TB olive oil
         4    scallions, -- thinly sliced
        12 oz fresh asparagus, peeled and
   :          cut
   :          diagonally into 1/2 inch
   :          slices
         1    tablespoonfu  each of lemon
   :          juice and unsalted butter
   :          Salt and freshly ground
   :          black pepper
       1/2 c  crumbled fresh goat's or
   :          farmer's cheese
         2 TB sliced pitted cured black
   :          olives
   
   Bring salted water to a boil. While the water is coming to a boil
   prepare the ingredients you will need for your sauce. Add the
   linguine to the salted water and cook for 8 to 10 minutes or until
   cooked but still firm to the bite.
   
   Meanwhile heat the bacon in a skillet. 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.
   
   Drain the pasta (reserving a tablespoonful of cooking water) and
   portion it into pasta bowls.
   
   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. Season to taste with salt and pepper and spoon over
   the pasta. Garnish with cheese and olives.
   
   Yield: 2 servings
[ add our full cookbook to your website ] [ Search The Cookbook ]