Noodles and Company Asparagus and Lemon Linguine
Serves 4-6
1 lb Linguine cooked al dente
2 cloves of fresh garlic, chopped
1 Tablespoon White wine (optional)
1/4 cup Chicken stock or vegetable stock
1 Tablespoon Balsamic vinegar
1 Tablespoon Extra virgin olive oil
1 bunch fresh asparagus (blanched)
1/2 red onion, sliced
1 cup snap peas
1 cup button mushrooms, sliced
Kosher salt (to taste)
Crushed red chilies (to taste)
1-2 Tablespoons Olive oil
1-2 Tablespoons Fresh basil chiffonade (thinly shredded)
4 Tablespoons Feta cheese (crumbled)
1/2 Lemon fresh, juice
Cook the pasta according to package directions, to al dente. Stop the cooking process in cold water, drain, then toss with 1 TB olive oil & set aside.
Cut bottom 1/3 of asparagus stalks off & discard.
In a pot of boiling water, blanch the asparagus for 1 minute, then shock the asparagus in cold water to stop the cooking. Drain, cut in half & set aside.
Crumble the feta cheese and set aside. Slice the onions and mushrooms, chop the garlic & basil, keep all ingredients separate & set aside. Squeeze juice from lemon.
Heat a sauté pan over medium heat to get hot before adding olive oil. Toss in the garlic, red onions, and mushrooms and cook until slightly caramelized (browned). Add the noodles and the crushed chilies, stir to combine ingredients.
Deglaze the pan with the white wine then add the stock. When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus and basil. Toss & stir. The entire process will only take a few minutes. Once removed from the heat, quickly toss in lemon juice. Place onto a platter & finish with the crumbled feta cheese.
Source:Noodles and Company
Posts
