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How To make Spring Linguine

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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 and freshly ground black pepper 1/2 cup crumbled fresh goat's or farmer's cheese
2 tablespoons sliced pitted cured black olives
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.

How To make Spring Linguine's Videos

Fresh Spring Linguine with Asparagus, Olives and Lemon

Here is a healthy Spring recipe, using Pete's Fine Foods' fresh linguine, a beautiful olive oil, fresh asparagus and superb Italian sheep milk cheeses.
** INGREDIENTS AND RECIPE BELOW **

Fresh Spring Linguine with Asparagus, Olives and Lemon (serves 4)
350g Pete’s Fine Foods fresh linguine
¼ cup La Ferre Autentico extra virgin olive oil
1 lb. asparagus, trimmed and cut in 1-2” pieces
4 cloves garlic, minced
½ tsp. chili flakes
salt and pepper, to taste
½ cup Pete’s Chupadedos olives, pitted
½ cup fresh basil leaves, chopped
½ cup fresh parsley leaves, chopped
Handful fresh watercress, stems removed
1 lemon, zested and juiced
½ cup shredded Tania Toscano sheep’s milk cheese, plus more to serve

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

In a large skillet, heat olive oil over medium heat. Cook asparagus until tender crisp, about 4 minutes. Add minced garlic and chili flakes plus a pinch of salt and pepper. Cook 2 minutes more. Add the drained cooked pasta, olives, chopped basil and parsley, whole watercress leaves, lemon juice, lemon zest and grated cheese. Toss noodles to coat. Season to taste with salt and pepper and add more cheese to your liking when serving.

Food styling : Kathy Jollimore
Videography & Editing : Kelly Neil

FOLLOW PETE'S FINE FOODS ON INSTAGRAM:

♢ Website: petes.ca

Pasta Primavera Recipe

Today I would like to share with you my Pasta Primavera Recipe.

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JAMIE'S SPECIALS | Spring Langoustine Tagliatelle | Jamie’s Italian

Scottish Langoustines, wild garlic and British asparagus, need we say more...

If you are in the UK get down to your local Jamie’s Italian Restaurant and try one of Jamie’s new specials. If you can’t then get a sneak peek into how he creates the dishes for the restaurants and teaches them to his brigade.

Links from the video:

Italian Rolled Lamb:
Chicken Pizzaiola:

For more information on any Jamie Oliver products featured on the channel click here:

For more nutrition info, click here:

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Martha Stewart's Famous One Pot Pasta Recipe - Martha Stewart

Everyone loves a weeknight meal they can get on the table in 20 minutes. This one-pot pasta recipe combines a few fresh ingredients, water, and a touch of olive oil with dried pasta, and it all cooks together in a saute pan. With its straight sides and flat bottom, it’s ideal for this dish. #justonepot

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

Martha Stewart's One Pot Pasta Recipe - Martha Stewart

Spring Veg Linguine | Tesco with Jamie Oliver

@JamieOliver is here to help you to #EatMoreVeg with his quick & easy spring veg linguine. This month we’ve got trolley-loads of deals on fruit & veg with Clubcard Prices, so click the link for the recipe and have a go yourself. #TescoAndJamie

T&C’s apply: Clubcard/app required for Clubcard Prices. Excludes Express.

Click here for the recipe:

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi Is So Quick And Easy! A Garlic Buttery Scampi Sauce With A Hint Of White Wine & Lemon In Less Than 10 Minutes!
RECIPE HERE:

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