Linguine Primavera With Creamy Cashew Sauce Recipes

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
• Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Steps:

• Cook linguine as directed on package. Drain; cover to keep warm.
• Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until chicken is lightly browned and no longer pink in center, stirring frequently.
• Add mushrooms, carrots, bell pepper, sugar snap peas and 1/2 cup water to skillet. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; return chicken and vegetables to skillet.
• Stir in Alfredo sauce, wine and basil. Cook 2 to 4 minutes or until mixture is thoroughly heated, stirring occasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan cheese.

Steps:

• Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
• Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
• Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.

Steps:

• For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest.
• Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine's instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook.
• Bring a large pot of water to a rolling boil, and season with a handful of salt.
• For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes.
• Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve.