Guest guest Posted August 19, 1999 Report Share Posted August 19, 1999 Three linguini recipes: Linguine With Pesto, Green Beans, And Potatoes Linguine With Spring Vegetables Linguini With Broccoli And Red Peppers * Exported from MasterCook * Linguine With Pesto, Green Beans, And Potatoes Recipe By : One Dish Vegetarian by Maria Robbins, page 66 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh basil leaves rinsed and patted dry 1/2 cup freshly grated Parmesan cheese 1/4 cup pine nuts -- lightly roasted 2 garlic cloves -- peeled 1 teaspoon coarse salt 1/4 cup extra-virgin olive oil 3 tablespoons unsalted butter 2 tablespoons salt 1 pound potatoes--preferably Yukon Gold peeled and cut into 1-inch dice 3/4 pound green beans -- trimmed and cut into 2-inch lengths 1 pound linguine Freshly ground black pepper Freshly grated Parmesan cheese 4 to 5 servings The first time I had this dish was in an Italian restaurant in midtown Manhattan. It was a business lunch with a book editor I had never met before. I kept trying to pay attention to our conversation, but I'm afraid that the greater part of my concentration was taken up by the unusual combination of pesto, linguine, potatoes, and green beans. The pasta was absolutely delicious. Nothing much came of that lunch, but I experimented over the next few weeks and came up with this recipe. 1. Place a large pot of water (6 quarts) on high heat to boil for the pasta. 2. Place the basil, Parmesan cheese, pine nuts, garlic, salt, olive oil, and butter in the bowl of a food processor fitted with a steel blade. Process until the pesto is evenly blended. Remove the pesto to a small bowl and reserve. 3. When the water comes to a boil, add the salt and the potatoes. Cook the potatoes for 5 to 10 minutes, until they are just tender. Remove with a slotted spoon and place in large serving bowl. 4. Add the green beans to the same boiling water and cook for 3 minutes. Remove with a slotted spoon and add to the potatoes in the bowl. 5. Cook the linguine in the same boiling water until it is al dente. Drain the pasta but reserve 1 cup of the cooking liquid. Add the linguine to the potatoes and green beans. 6. Whisk about 1/2 cup of the reserved cooking liquid into the pesto. Add the pesto to the linguine and toss well to coat the linguine strands and the vegetables with the sauce. Add more liquid if the sauce seems too dry. Season with freshly ground black pepper and serve. Serve the cheese separately. Variation If you prefer, you can prepare the pesto in the more traditional way by pounding the ingredients in a mortar. Pound the basil, pine nuts, garlic, and salt to a paste. Add the grated cheese and grind the mixture until it is evenly blended. Use a wooden spoon to beat in the olive oil and the butter. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine With Spring Vegetables Recipe By : One Dish Vegetarian by Maria Robbins, page 68 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large bunc scallions -- trimmed, top half of green parts cut away -- and thinly sliced 1 tablespoon grated lemon zest 2 tablespoons salt 2 pounds thin asparagus tough ends removed and cut into 2-inch lengths 1 cup fresh or frozen peas -- thawed 1/2 cup heavy cream 1 teaspoon salt Freshly ground black pepper 1 pound linguine 1 1/4 cups freshly grated Parmesan cheese plus additional to pass at the table 1/2 cup finely chopped parsley 4 to 5 servings A lovely dish to make when peas and asparagus are fresh in the markets. You can also add any of the following fresh herbs, if you can find them: thyme, tarragon, chervil, or chives. 1. Place a large pot of water (6 quarts) on high heat to boil for the pasta. 2. In a large saute pan or skillet, heat the olive oil and butter over medium heat. Add the scallions, cook over low heat for 1 minute, and turn off the heat. Stir in the lemon zest. 3. When the water comes to the boil, add the 2 tablespoons salt and add the asparagus. Cook for 2 minutes, remove with a slotted spoon, and transfer to the saute pan with the scallions. Add the peas, heavy cream, salt, and pepper. Simmer over very low heat while you cook the linguine. 4. Add the linguine to the boiling water and cook until al dente. Drain the linguine and add to the sauce. Add ~ cup freshly grated Parmesan cheese and the parsley. Toss well so that all the linguine is coated with the sauce. Serve in pasta bowls and serve the remaining Parmesan cheese. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguini With Broccoli And Red Peppers Recipe By : http://www.pastarecipe.com/ 6/23/99 Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound linguini 1 stalk fresh broccoli OR 1 16-ounce bag chopped broccoli 1 red bell pepper -- sliced thin 3 cloves garlic -- minced (3 to 5) 3 tablespoons extra virgin olive oil 1 tablespoon butter or margarine garlic salt Parmesan cheese -- grated water This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread! 1 Bring fresh cold water to a boil in an 8-quart pot. 2 Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. 3 In 10-inch frying pan, heat olive oil and butter or margarine over low heat. Add garlic (more or less to suit your tastes) and red pepper slices and slowly saute. 4 Drain broccoli and add to garlic and oil. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. 5 Cook linguine according to package directions. Drain. 6 Add sauteed broccoli and toss to mix. Sprinkle generously with Parmesan cheese and serve immediately. Enjoy! Makes 6 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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