Garden Linguine - Picture Available

[Guest guest]

There is a picture of fava beans to accompany this recipe. In my cookbook, it

is inserted with the first section of the directions. The dish for this is

beautiful. It was on today's Martha Stewart show. I was hoping it would be

included with the online recipe. :-(

 

Lindell

 

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Garden Linguine

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* Exported from MasterCook *

 

Garden Linguine

 

Recipe By :Martha Stewart

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fava beans -- shelled

pinch sugar

1 pound peas -- fresh or frozen

1 pound linguine

1 cup ricotta cheese

1/2 cup Parmesan cheese -- grated, plus more fo

1/4 cup mint leaves -- coarsely chopped

2 tablespoons extra-virgin olive oil

coarse salt

freshly ground black pepper

 

Bring a large pot of salted water to a boil. Prepare an ice bath. Add favas to

boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath

to stop cooking. Drain, then peel and discard tough skins. Set aside.

 

Add a pinch of sugar to blanching water. Add peas, and blanch until just tender

and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath to

stop cooking. Drain, and set aside.

 

Discard blanching water; fill pot with fresh water. Add 1 tablespoon salt, and

bring to boil. Add pasta, and cook until al dente according to package

instructions.

 

Meanwhile, combine ricotta, 1/2 cup Parmesan, chopped mint, and 1/4 teaspoon

pepper in a large bowl. Just before pasta has finished cooking, add up to 1 cup

cooking water to cheese mixture; stir to combine.

 

Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add

ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Taste,

and adjust seasoning. Sprinkle with mint leaves; serve immediately.

 

Source:

" Martha Stewart Living Television "

S(Formatted by):

" Lindell Martin on May 1, 2000 "

Copyright:

" Martha Stewart "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1115 Calories (kcal); 22g Total Fat; (17% calories from fat); 62g

Protein; 170g Carbohydrate; 39mg Cholesterol; 268mg Sodium

Food Exchanges: 11 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Some of the first garden vegetables to flourish in late spring are peas

and fava beans. When cooking these vegetables, one of the best ways to preserve

their fresh, springtime flavor is to quickly blanch them in boiling water. Still

al dente, they can be enjoyed on their own or put to perfect use in a recipe

like this one for linguine tossed with ricotta and Parmesan. When choosing fava

beans, don’t select the ones whose beans bulge out of their pods; this indicates

they’re too mature and lack the flavor of fresher beans.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Main Dishes

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<CatT>

Pasta

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<CatT>

Vegetarian

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<IngR name= " fava beans " unit= " pound " qty= " 1 " >

<IPrp>

shelled

</IPrp>

</IngR>

<IngR name= " sugar " unit= " pinch " ></IngR>

<IngR name= " peas " unit= " pound " qty= " 1 " >

<IPrp>

fresh or frozen

</IPrp>

</IngR>

<IngR name= " linguine " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " ricotta cheese " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " Parmesan cheese " unit= " cup " qty= " 1/2 " >

<IPrp>

grated, plus more for garnish

</IPrp>

</IngR>

<IngR name= " mint leaves " unit= " cup " qty= " 1/4 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " coarse salt " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<DirS>

<DirT>

Bring a large pot of salted water to a boil. Prepare an ice bath. Add favas to

boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath

to stop cooking. Drain, then peel and discard tough skins. Set aside.

</DirT>

<DirT>

Add a pinch of sugar to blanching water. Add peas, and blanch until just tender

and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath to

stop cooking. Drain, and set aside.

</DirT>

<DirT>

Discard blanching water; fill pot with fresh water. Add 1 tablespoon salt, and

bring to boil. Add pasta, and cook until al dente according to package

instructions.

</DirT>

<DirT>

Meanwhile, combine ricotta, 1/2 cup Parmesan, chopped mint, and 1/4 teaspoon

pepper in a large bowl. Just before pasta has finished cooking, add up to 1 cup

cooking water to cheese mixture; stir to combine.

</DirT>

<DirT>

Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add

ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Taste,

and adjust seasoning. Sprinkle with mint leaves; serve immediately.

</DirT>

</DirS>

<Srce>

Martha Stewart Living Television

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on May 1, 2000 " />

<CpyR>

Martha Stewart

</CpyR>

<Note>

Some of the first garden vegetables to flourish in late spring are peas and fava

beans. When cooking these vegetables, one of the best ways to preserve their

fresh, springtime flavor is to quickly blanch them in boiling water. Still al

dente, they can be enjoyed on their own or put to perfect use in a recipe like

this one for linguine tossed with ricotta and Parmesan. When choosing fava

beans, don’t select the ones whose beans bulge out of their pods; this indicates

they’re too mature and lack the flavor of fresher beans.

</Note>

</RcpE></mx2>