|1 small||Broccoli, cut into florets|
|Leave short stems|
|½ cup||Sliced black olives|
|1 cup||Fresh or frozen peas|
|4||Fresh basil leaves --|
|10||Pieces dried porcini|
|Mushrooms -- soak in sherry;|
|1½ pounds||Fresh linguini -- cooked|
|¾ cup||Heavy cream|
|¾ cup||Parmesan cheese -- freshly|
|1 pinch||Salt -- to taste|
|1 pinch||Fresh ground white pepper|
|¾ cup||Marinara sauce --|
|Dry sherry -- to soak|
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 1-½ minutes, no more). Drain and run under cold water. When cool, cut vegetables, except peas and olives of course, into 1-½-inch pieces. STEP THREE: In a saucepan, add 8-½ 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 well-coated. Add the vegetable cream mixture and toss well. Add ½ 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 icebox-cleaning dish at our house, with endless variations."
Recipe By : Tony Vallone of Tony's, Houston, TX From:
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