Linguine with Asparagus

Linguine with Asparagus

from foodnetwork.com

"Don't hesitate to toss in other vegetables you have on hand, like spinach or artichoke hearts," says Nancy.

Ingredients

  • Kosher salt
  • 1 stick unsalted butter
  • 8 ounces asparagus, woody ends trimmed, chopped
  • 3/4 cup peas (fresh or frozen)
  • Handful of green beans, chopped
  • 2 spring onions or garlic scapes, chopped
  • 1 yellow onion, chopped
  • 1/2 cup heavy cream
  • 1/2 cup chicken stock
  • 1 pound fresh linguine
  • 1 cup freshly grated parmesan cheese
  • Big handful of fresh basil leaves

Directions

  1. 1

    Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.

  2. 2

    Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.