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Linguine Gets a Boost From Fresh Asparagus and Peas

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AsparagusLinguine With Fresh Asparagus and Peas

This is a simple and wonderful dish from Sanford Winery to serve for a casual elegant dinner party.

1 pound fresh asparagus, trimmed and rinsed
1 cup shelled fresh peas or frozen
2 tablespoons olive oil
1 tablespoon garlic, finely chopped
1/2 cup chopped shallots
1 cup heavy cream
1 pound linguine
1/2 cup freshly grated Parmesan cheese, plus more for serving
Salt, to taste
Freshly ground pepper, to taste
Zest of 1/2 lemon, finely minced

Bring a saucepan of salted water to a boil, add the asparagus and boil until just tender, 3 to 6 minutes. Drain and set aside. When cool enough to handle, cut the spears into 2-inch pieces.

Bring a saucepan of salted water to a boil, add the peas and boil until just tender, 2 to 4 minutes. (If using frozen peas, follow directions on package.) Drain and rinse immediately under cold water. Drain well and set aside.

In a skillet large enough to hold all of the cooked pasta, sauté the garlic and shallots over medium heat until softened. Add the cream and cook over low heat until thickened, about 5 minutes. Remove from heat and set aside.

Meanwhile, cook the linguine in a large pot of salted boiling water until just tender. Drain but do not rinse.

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Add the asparagus and peas to the sauce and bring to a low simmer over medium heat. Add the linguine and toss to coat well. Add the Parmesan, salt, pepper and lemon zest, and toss well. Serve immediately with additional grated cheese.

Makes 6 servings.

Wine pairing suggestions:

  • Rancho Sisquoc Sylvaner 2007
  • Channing Daughters Tocai Friulano
  • Chateau St. Jean Robert Young Chardonnay 2005
  • Mumm Napa Brut Prestige
  • Talley Bishop’s Peak Santa Barbara County Pinot Gris
  • Nickel & Nickel Searby Vineyard Chardonnay 2006

From “The Vineyard Cookbook” by Barbara Scott-Goodman/Sanford Winery

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