Linguine with Spring Vegetables recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
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Customer recipe by chrisna
Added 39 months ago

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside

In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

This is a recipes I have found online a long time ago. I do not use the exact weights for the vegetables I just tend to put in what I have and what vegetables I feel like.And I do not alwways use the tarragon either.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3/4 pounds linguine
  • 1 pound asparagus, tough ends removed, cut into 1-inch lengths ingredient
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas, stem ends trimmed, halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh tarragon leaves
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