Linguini Spring Vegetables & Herb Sauce - Scully on Spring

---------- Recipe via Meal-Master (tm) v8.05

Title: Linguini Spring Vegetables & Herb Sauce - Scully on Spring
Categories: Restaurant, Vegetable, Herb, Pasta
Yield: 6 Servings

1 lb Linguini
4 qt Water to cook pasta
1 tb Salt and 1 tablespoon oil
- for water
10 Cremini mushrooms; clean and
- sliced thin
8 Asparagus; blanched and
- refreshed
4 Baby artichokes; hearts
- only, sliced thin, reserve
- in lemon water to
- avoid discoloration
1 Red bell pepper; seeded and
- sliced into thin strips
6 Cipollini onions; sliced
- thin
4 oz Sundried tomatoes;
- rehydrated
24 Fava beans; blanched and
- refreshed
2 Cloves of garlic; fine dice
1/2 c Extra virgin olive oil
2 tb Vegetable oil; to saute
- vegetables
4 oz Reggiano Parmigiana cheese;
- grated
<---GREEN HERB PUREE--->
1/4 c Parsley leaf; plus 1/4 cup
- -cilantro leaf, stems
- removed
1 sm Bunch of chives
2 Sprigs of rosemary and 2
- sprigs of thyme; stems
- removed
2 Scallions; roughly chopped
2 tb Olive oil

*(for additional spice, crushed red pepper can be added to the vegetables
while they are cooking.)

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

Prepare all vegetables. Bring small pot of water to a boil to blanch
asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
asparagus 1/4" thick. Chop garlic fine and grate cheese.

Next heat a large saute pan with 2 tablespoons vegetable oil over medium
flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
they begin to brown, then add the Sundried tomato and all other vegetables,
continue to cook 5 minutes stirring often. 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.

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

Place all in a blender and pulse until herbs are smooth. Reserve in air
tight container all ready to use.

Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE

(Courtesy of Scully on Spring, New York, NY and TVFN)

MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.

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