Quench Magazine » Spring Linguine
Spring Linguine | 8 ounces linguine, -- fine 2 quarts salted water 1/4 cup finely chopped bacon -- or pancetta 2 tablespoons olive oil 4 scallions, -- thinly
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Ingredients
- 8 ounces linguine, -- fine
- 2 quarts salted water
- 1/4 cup finely chopped bacon -- or pancetta
- 2 tablespoons olive oil
- 4 scallions, -- thinly sliced
- 12 ounces fresh asparagus, peeled and cut diagonally into 1/2 inch slices
- 1 tablespoonfu each of lemon juice and unsalted butter
- Salt
- freshly ground black pepper
- 1/2 cup crumbled fresh goat's or farmer's cheese
- 2 tablespoons sliced pitted cured black olives
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