Recipe - Linguine Con Verdure

1 small Broccoli, cut into florets
Leave short stems
10 Florets
14 Asparagus tips
One half cup Sliced black olives
1 cup Fresh or frozen peas
12 tablespoon Butter
1 pn Nutmeg
4 Fresh basil leaves
Chopped
10 Pieces dried porcini
Mushrooms soak in sherry;
Chop
1 One half pound Fresh linguini cooked
Three fourths cup Heavy cream
Three fourths cup Parmesan cheese freshly
Grated
1 pn Salt to taste
1 pn Fresh ground white pepper
Three fourths cup Marinara sauce
(optional)
Dry sherry to soak
Mushrooms
Cauliflower

STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop.

STEP TWO: Cook vegetables in salted boiling water for 3 to 5 minutes (only
cook peas 1One half minutes, no more). Drain and run under cold water. When
cool, cut vegetables, except peas and olives of course, into 11/2inch
pieces. STEP THREE: In a saucepan, add 8One half tablespoons butter, add the
mushrooms, herbs, and spices and cook for 5 minutes. Add the vegetables and
cook another 5 minutes, stirring occasionally. Add the cream, a pinch of
salt, and a generous dash of pepper and bring to a simmer for 3 minutes.
STEP FOUR: Melt the remaining butter and toss the freshly cooked and
drained al dente linguine in the butter until wellcoated. Add the
vegetable cream mixture and toss well. Add One half the cheese and toss again.
Serve immediately with a dash of pepper on top and grated Parmesan to the
side. For a tasty and colorful variation, spoon a dollop of hot marinara
sauce on the top. Tony Vallone writes of this recipe: "This pasta with
vegetable dish is many times an iceboxcleaning dish at our house, with
endless variations."

Recipe By : Tony Vallone of Tony's, Houston, TX

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip