Spring Linguine Recipe

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5 from 1 vote

Our Spring Linguine showcases our commitment to creating dishes that are both satisfying and full of flavor.

Course Main Course

Cuisine Italian

Keyword Italian Pasta, Linguine Primavera, Spring Linguine

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Calories 438kcal

Equipment

1 Seasoned Cast Iron Baker's Skillet (Lodge Cast Iron: Crafted in America with iron and oil)
1 Induction Cooktop Burner (Duxtop 1800W Portable Induction Cooktop Countertop Burner)
1 Bamboo Wooden Spatula (Riveira Bamboo Wooden Spatula for Cooking )

Ingredients

8 ounces Linguine
1 bunch Asparagus, trimmed and cut into 1-inch pieces
1 cup Fresh Sweet peas
3 cloves Minced
1 lemon Zest and juice
1/2 cup Freshly grated Parmesan Cheese
1/4 cup Fresh basil chopped
2 tbsp Olive oil
1/4 tsp Salt
1/4 tsp Black pepper

Instructions

Cook the linguine according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
Add the asparagus pieces to the skillet and sauté for 3-4 minutes until they become tender-crisp. Season with salt and pepper to taste.
Stir in the sweet peas and cook for an additional 2 minutes until they are heated through.
Add the cooked linguine to the skillet and toss everything together to combine.
In a small bowl, whisk together the lemon zest, lemon juice, and grated Parmesan cheese. Pour the mixture over the linguine and toss until the pasta is evenly coated.
Finally, add the chopped basil and parsley to the skillet and gently toss to incorporate the herbs into the dish.
Taste and adjust the seasoning with salt and pepper if needed. Serve the Spring Linguine immediately, garnished with extra Parmesan cheese and fresh herbs.

Notes

Tips for perfecting your Spring Linguine dish

Creating a perfect Spring Linguine requires attention to detail and a few handy tips. Here are some suggestions to elevate your dish to the next level:

Use high-quality ingredients: Since Spring Linguine relies on fresh and vibrant flavors, using the best ingredients will enhance the taste of the dish. Opt for fresh asparagus, sweet peas, and herbs whenever possible.
Cook the linguine al dente: To achieve the perfect texture, make sure to cook the linguine until it is al dente, which means it's cooked but still slightly firm to the bite. Overcooking the pasta will result in a mushy texture.
Don't overcook the vegetables: The asparagus and sweet peas should be cooked until they are tender-crisp to maintain their vibrant color and crunchy texture. Be careful not to overcook them, as they can become mushy.
Reserve pasta water: Before draining the linguine, save a cup of the pasta cooking water. This starchy liquid can be used to adjust the consistency of the sauce if needed.
Customize your sauce: Feel free to experiment with the lemon and Parmesan sauce by adding a touch of red pepper flakes for a hint of heat or a splash of white wine for extra complexity.
Garnish generously: Sprinkle extra grated Parmesan cheese and fresh herbs over the Spring Linguine before serving to add an extra layer of flavor and visual appeal.

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