Spring Linguine Recipes

Steps:

• In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.
• Meanwhile, remove the papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add the fiddleheads, and push them down into the water several times to clean them. Transfer them to a steamer rack in a saucepan and steam, covered, about 4 to 5 minutes.
• Heat the olive oil in a large skillet over medium heat. Add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 1 to 2 minutes more, until warm and golden. Stir in the dandelion greens. Toss the mixture with the pasta, season with salt and pepper, and serve.

Steps:

• In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
• In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Steps:

• Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite.
• Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender.
• Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls.
• Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives.