Spring Linguine with Asparagus, Leeks, and Walnuts.
Serves: 3-4 Servings
  • ½ lb. of Linguine
  • 4 Tbsp. Butter
  • 2 Shallots, thinly sliced
  • 1 Large Leek, thinly slice just the white and light green parts
  • 2 Garlic cloves, minced
  • 3-4 Large Mushrooms, thinly sliced
  • 1 Bunch of Asparagus, trimmed and cut into 1” slices
  • 1 Cup of Walnuts, roughly chopped
  • ¼ Cup of White wine
  • Salt and pepper
  • Parmesan cheese
  1. Bring a pot of well-salted water to a boil, cook linguine as directed to al dente and reserve ½ cup of pasta water before draining and setting aside.
  2. In a large skillet, melt half of the butter and sauté the thinly sliced shallots and leeks. Cook until softened and translucent, about 6-7 minutes
  3. Add remaining butter, minced garlic, mushrooms, asparagus and the walnuts to the pan and continue to cook for 5-6 minutes.
  4. Pour in the white wine to deglaze pan, and then add the pasta water to the dish. Simmer for 1-2 minutes until the sauce begins to slightly thicken and reduce and then toss with the cooked linguine.
  5. Season with salt and pepper to taste and garnish with shaved parmesan cheese before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2020/04/06/spring-linguine-with-asparagus-leeks-and-walnuts/