Linguine fine with french lentils, escarole and asiago

Yield: 4 servings

Measure Ingredient
4 tablespoons Extra-virgin olive oil
1 large Red onion; cut 1/8\" julienne
1 medium Escarole head - (abt 3/4 lb ); washed, spun dry
\N \N Chopped 1/2\" pieces to yield 3 cups
1 cup Cooked tiny green French lentils
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 pounds Linguine fine pasta
1 cup Freshly-grated asiago cheese

Bring 6 quarts Water to boil and add 2 tablespoons salt. In a l2- to 14-inch saute pan, saute onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat about 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642 broadcast 02-14-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-09-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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