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
Wash and presoak porcini mushrooms in dry sherry to rehydrate, about half an hour. Drain and chop mushrooms; set aside.
Bring pot of salted water to the boil. Blanch broccoli, cauliflower and asparagus for three minutes. Drain vegetables and plunge immediately into ice bath to cool. When vegetables are cool, drain and set aside in bowl. Add peas and black olives.
In a saucepan, melt 8 tablespoons 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 the top.
SOURCE: Recipe courtesy of Evette Lecce of Pensi Pasta