Serves 4-6
We use Better Butter, rather than oil and butter (actually the same thing). When making this for two, use two tablespoons of Better Butter to cook the greens, then add another when you add the pasta. This is a pretty quick and simple recipe; you can do it all while the water heats to boiling.
4 tbs Better Butter (or, 2 each of oil and butter)
1 bunch of green onions, thinly sliced, including half the greens
2 ½ tsp grated lemon zest
1 tbs finely chopped thyme, tarragon or sage
Salt and freshly ground black pepper to taste
2 lb fresh green asparagus, ends removed and cut into 2-3 inch chunks
1 lb linguine
4 tbs pine nuts, toasted in a small skillet
3 tbs chopped fresh parsley (Italian preferred)
2 tbs chopped fresh chives. If blossoms available, use as garnish
4 tbs grated Parmigiana Reggiano or Pecorino Romano cheese, more to pass
Source: “Vegetarian Cooking for Everyone” by Deborah Madison
Copyright © 2001-2012 by The Still Waters Group
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