Frank's Recipes! Linguine con Verdure

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Linguine con Verdure

Serving Size : 4

1 small broccoli, cut into florets, leave short stems
10 florets cauliflower
14 asparagus tips
1/2 cup sliced black olives
1 cup fresh or frozen peas
12 tablespoons butter
1 pinch nutmeg
4 fresh basil leaves, chopped
10 pieces dried porcini mushrooms, soak in sherry; chop
1 1/2 pounds fresh linguini, cooked
3/4 cup heavy cream
3/4 cup Parmesan cheese, freshly grated
1 pinch salt, to taste
1 pinch fresh ground white pepper
3/4 cup marinara sauce, (optional)
dry sherry, to soak mushrooms

Wash and presoak porcini mushrooms in dry sherry, then chop. Cook vegetables in salted boiling water for 3 to 5 minutes (only cook peas 1-1/2 minutes, no more). Drain and run under cold water. When cool, cut vegetables, except peas and olives of course, into 1-1/2-inch pieces. In a saucepan, add 8-1/2 tablespoons butter, add the mushrooms, herbs, and spices and cook for 5 minutes. Add the vegetables and cook another 5 minutes, stirring occasionally. Add the cream, a pinch of salt, and a generous dash of pepper and bring to a simmer for 3 minutes. Melt the remaining butter and toss the freshly cooked and drained al dente linguine in the butter until well-coated. Add the vegetable cream mixture and toss well. Add 1/2 the cheese and toss again. Serve immediately with a dash of pepper on top and grated Parmesan to the side. For a tasty and colorful variation, spoon a dollop of hot marinara sauce on the top.