INGREDIENTS:
1 small broccoli, cut into florets, leave short stems
10 cauliflower flowerets
14 asparagus tips
1 cup fresh or frozen peas (thawed)
1/2 cup sliced black olives
12 tablespoons butter (divided)
10 pieces dried porcini mushrooms, soaked in dry sherry to rehydrate; chop
1 pinch nutmeg
4 fresh basil leaves, chopped
1 1/2 pound Pensi Pasta fresh linguini, cooked al dente
3/4 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 pinch salt, or to taste
1 pinch fresh ground white pepper
3/4 cup marinara sauce (optional)
Dry sherry, to soak mushrooms
METHOD:
Wash and presoak porcini mushrooms in dry sherry to rehydrate, for about half an hour. Drain and chop mushrooms; set aside.
Bring a pot of salted water to a boil. Blanch broccoli, cauliflower, and asparagus for three minutes. Drain vegetables and plunge them immediately into an ice bath to cool. When vegetables are cool, drain and set aside in a bowl. Add peas and black olives.
In a saucepan, melt 8 tablespoons of butter. Add chopped mushrooms, basil and nutmeg cook for 5 minutes.
Add the blanched vegetable mixture 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.
Melt the remaining 3 tablespoons butter and toss the freshly cooked and drained al dente linguine in the butter until well coated. Add the vegetable cream mixture and toss well. Add 1/2 the cheese and toss again.
Serve immediately with a dash of freshly grated pepper on top and grated Parmesan to the side. For a tasty and colorful variation, spoon a dollop of hot marinara sauce on top.
SOURCE: Recipe courtesy of Evette Lecce of Pensi Pasta
