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Spring Linguine with Asparagus, Leeks, and Walnuts.

Print Recipe
Servings 3 -4 Servings

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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
  • Add remaining butter, minced garlic, mushrooms, asparagus and the walnuts to the pan and continue to cook for 5-6 minutes.
  • 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.
  • Season with salt and pepper to taste and garnish with shaved parmesan cheese before serving.