“Feel free to add other vegetables that you have on hand, like spinach or artichokes, “says Nancy Fuller.
Recipe author – Nancy Fuller
The photodishes: David Malosh Time: 30 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr fresh pasta linguine
- 225 gr. asparagus, trim the hard ends and chop
- 3/4 Art. peas (fresh or frozen)
- Handful of chopped string beans
- 110 gr. butter
- 2 stalks of green onion-Tatar or petioles of garlic, slice
- 1 chopped onion
- 1/2 tbsp. fat cream
- 1/2 tbsp. chicken broth
- 1 tbsp. grated parmesan cheese
- A large handful of fresh basil leaves
Recipes with similar ingredients: linguine paste, asparagus, peas, green beans, Parmesan cheese, onions, basil
Recipe preparation:
- Boil a large pot of salted water. Meanwhile Melt the butter in a large skillet over moderate heat. Add asparagus, peas, green beans, chives onions and a pinch of salt. Cook until the onions are soft, about 5 minutes. Add cream and chicken stock, cook for about 3 minutes, until the liquid will not evaporate a little.
- Meanwhile, pour the pasta into boiling water and cook as indicated on the package. Drain and transfer the pasta to the sauce. Mix lightly. Put everything together in a serving bowl. Serve with sprinkled with parmesan and basil.
