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Spring Linguine

Spring Linguine recipe image
This Spring Linguine is a light yet satisfying meal that captures the essence of the season. Fresh asparagus spears are saut&# 195;©ed with crisp pancetta and aromatic scallions, then tossed with tender linguine in a silky emulsion of lemon juice and butter. The dish is finished with tangy goat cheese and briny black olives for a perfect balance of flavors. ItâÂÂs an elegant but simple option for weeknight dinners or spring gatherings, offering a fresh alternative to heavy cream-based pastas.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 81.1
Description
This Spring Linguine is a light yet satisfying meal that captures the essence of the season. Fresh asparagus spears are saut&# 195;©ed with crisp pancetta and aromatic scallions, then tossed with tender linguine in a silky emulsion of lemon juice and butter. The dish is finished with tangy goat cheese and briny black olives for a perfect balance of flavors. ItâÂÂs an elegant but simple option for weeknight dinners or spring gatherings, offering a fresh alternative to heavy cream-based pastas.
Ingredients
  • 8 oz Linguine
  • 2 quart Salted water
  • 2 tablespoons Olive oil
  • 4 Scallions, thinly sliced
  • 12 oz Fresh asparagus, peeled and cut diagonally into 1/2 inch slices
  • 1 tablespoons Lemon juice
  • 1 tablespoons Unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1/2 cups Crumbled fresh goat's or farmer's cheese
  • 2 tablespoons Sliced pitted cured black olives
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    While the water heats, prepare the vegetables by slicing scallions and cutting asparagus diagonally.
  3. 3
    Add the linguine to the boiling water and cook for 8 to 10 minutes, or until al dente.
  4. 4
    Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped pancetta and cook until fat is rendered and bits are crisp.
  5. 5
    Add the scallions and asparagus to the skillet with the pancetta.
  6. 6
    Sauté for about 2 minutes, stirring continuously, until the asparagus is crisp-tender.
  7. 7
    Drain the pasta, reserving one tablespoon of the cooking water.
  8. 8
    Return the drained pasta to the pot or transfer to serving bowls.
  9. 9
    Add the reserved pasta water, lemon juice, and butter to the skillet with the vegetables.
  10. 10
    Swirl the skillet gently to create a light emulsion with the butter and lemon.
  11. 11
    Season the sauce with salt and freshly ground black pepper to taste.
  12. 12
    Spoon the vegetable and sauce mixture over the linguine.
  13. 13
    Garnish with crumbled goat cheese and sliced black olives before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 81.1kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 2.1g11%
Cholesterol 6.9mg3%
Sodium 257.6mg11%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh, tender asparagus spears for the best texture. If using thicker spears, peel the lower half before cutting.

Pancetta provides a savory depth, but bacon can be used as a substitute. For a vegetarian version, omit the meat and sauté vegetables in extra olive oil.

Reserve pasta water carefully; the starch helps bind the lemon-butter sauce to the noodles.

Serve immediately while the pasta is hot and the cheese is fresh.

Keywords: spring, pasta, linguine, asparagus, pancetta, lemon, butter, goat cheese, olives, scallions, italian, vegetarian, quick dinner, mediterranean, light
Read it online: https://www.chefs-mate.com/recipe/spring-linguine/