---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Linguini Spring Vegetables & Herb Sauce - Scully on Spring
 Categories: Restaurant, Vegetable, Herb, Pasta
      Yield: 6 Servings
 
      1 lb Linguini
      4 qt Water to cook pasta
      1 tb Salt and 1 tablespoon oil
           - for water
     10    Cremini mushrooms; clean and
           - sliced thin
      8    Asparagus; blanched and
           - refreshed
      4    Baby artichokes; hearts
           - only, sliced thin, reserve
           - in lemon water to
           - avoid discoloration
      1    Red bell pepper; seeded and
           - sliced into thin strips
      6    Cipollini onions; sliced
           - thin
      4 oz Sundried tomatoes;
           - rehydrated
     24    Fava beans; blanched and
           - refreshed
      2    Cloves of garlic; fine dice
    1/2 c  Extra virgin olive oil
      2 tb Vegetable oil; to saute
           - vegetables
      4 oz Reggiano Parmigiana cheese;
           - grated
           <---GREEN HERB PUREE--->
    1/4 c  Parsley leaf; plus 1/4 cup
           - -cilantro leaf, stems
           - removed
      1 sm Bunch of chives
      2    Sprigs of rosemary and 2
           - sprigs of thyme; stems
           - removed
      2    Scallions; roughly chopped
      2 tb Olive oil
 
  *(for additional spice, crushed red pepper can be added to the vegetables
  while they are cooking.)
  
  Bring 4 quarts of water to a boil with oil and salt.
  
  Prepare all vegetables. Bring small pot of water to a boil to blanch
  asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
  tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
  Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
  asparagus 1/4" thick. Chop garlic fine and grate cheese.
  
  Next heat a large saute pan with 2 tablespoons vegetable oil over medium
  flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
  they begin to brown, then add the Sundried tomato and all other vegetables,
  continue to cook 5 minutes stirring often. Season with salt and pepper, add
  herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the
  season, and sprinkle grated cheese into pasta while continuing to toss.
  
  Serve pasta in large bowls, additional cheese can be grated on top, garnish
  with a sprig of parsley.
  
  Place all in a blender and pulse until herbs are smooth. Reserve in air
  tight container all ready to use.
  
  Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE
  
  (Courtesy of Scully on Spring, New York, NY and TVFN)
  
  MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
 
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