Tuesday, May 17, 2005

Linguine with Spring Vegetables

Linguine with Spring Vegetables (Adapted from Everyday Food)

12 ounces dry linguine
1 pound asparagus, trimmed and sliced into 1" pieces
6 ounces trimmed sugar snap peas, halved
1 tablespoon butter, cut into small chunks
2 garlic cloves, minced
1/2 cup heavy cream
salt and fresh ground black pepper
2 tablespoons fresh tarragon leaves
fresh grated Parmesan cheese

In a large pot of boiling salted water, add pasta and cook about 3 minutes short of being al dente - stir in asparagus and peas. Continue to cook until the vegetables are crisp-tender, about 3 minuets. Scoop out about 1/2 cup of the pasta cooking water, then drain pasta and vegetables well.

In the same pot, melt butter over medium. Add garlic and cook until fragrant, about 30 seconds - stir in cream. Bring mixture to a simmer. Toss in pasta and vegetables, adding enough of the reserved pasta water to create a thin sauce. Season with salt and fresh ground black pepper - serve with fresh tarragon leaves scattered over the top and enough Parmesan cheese to taste.

Makes about 4 to 6 servings.

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