Wednesday, March 23, 2011


Linguine with Spring Vegies


  • Coarse salt and ground pepper

  • 350g linguine

  • 450g asparagus (tough ends removed), cut into 2cm lengths

  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced

  • 100g sugar snap peas (stem ends trimmed), halved

  • 1/2 cup heavy cream

  • 1 tablespoon butter, cut into pieces

  • 2 tablespoons fresh tarragon leaves

  • Directions

  • In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
    In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water

  • to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with fresh tarragon.



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