Wednesday, March 23, 2011

Taste




Linguine with Spring Vegies

Ingredients



  • 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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    The Boutique Markets Team