Linguine with Asparagus, Lemon, and Spring Herbs
from Vegetarian Cooking for Everyone
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1 bunch scallions, thinly sliced
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly chopped thyme, sage, or tarragon
- Salt and freshly ground pepper
- 1 pound asparagus, tough ends removed
- 1/2 pound linguine
- 2 tablespoons pine nuts, toasted in a skillet
- 1 tablespoon chopped parsley
- 1 tablespoon snipped chives
- Freshly grated Parmesan
While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the scallions, lemon zest, thyme, and a few pinches salt and cook slowly, stirring occasionally.
Meanwhile, slice 3-inch tips off the asparagus, then slice the remaining stalks diagonally. When the water boils, salt it, add the asparagus, and cook until partially tender, 3 to 4 minutes. Scoop out, add the scallions, and continue cooking. Cook the pasta, then add it to the pan with some of the water clinging to the strands. Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, pepper to taste, and a few tablespoons cheese. Divide among pasta plates, grate a little cheese over each portion, and serve.