Linguini Spring Vegetables & Herb Sauce Scully On Spring

1 lb Linguini

4 qt Water to cook pasta

1 tb Salt and 1 tablespoon oil

- for water 10 Cremini mushrooms; clean and

- sliced thin 8 Asparagus; blanched and

- refreshed 4 Baby artichokes; hearts

- only, sliced thin, reserve - in lemon water to - avoid discoloration 1 Red bell pepper; seeded and

- sliced into thin strips 6 Cipollini onions; sliced

- thin 4 oz Sundried tomatoes;

- rehydrated 24 Fava beans; blanched and

- refreshed 2 Cloves of garlic; fine dice

1/2 c Extra virgin olive oil

2 tb Vegetable oil; to saute

- vegetables 4 oz Reggiano Parmigiana cheese;

- grated <---GREEN HERB PUREE---> 1/4 c Parsley leaf; plus 1/4 cup

- -cilantro leaf, stems - removed 1 sm Bunch of chives

2 Sprigs of rosemary and 2

- sprigs of thyme; stems - removed 2 Scallions; roughly chopped

2 tb Olive oil

*(for additional spice, crushed red pepper can be added to the vegetables while they are cooking.) Bring 4 quarts of water to a boil with oil and salt. Prepare all vegetables. Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve. Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus 1/4" thick. Chop garlic fine and grate cheese. Next heat a large saute pan with 2 tablespoons vegetable oil over medium flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often. Season with salt and pepper, add herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss. Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley. Place all in a blender and pulse until herbs are smooth. Reserve in air tight container all ready to use. (Courtesy of Scully on Spring, New York, NY and TVFN) MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
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