Linguine Fine with French Lentils, Escarole and Asiago



4 servings



4 tbsp. extra-virgin olive oil
1 lg. red onion, cut into 1/8-inch julienne
1 md. (3/4 lb.) escarole head, washed and chopped into 1/2-inch pieces
1 cup cooked tiny green French lentils
Salt, to taste
Freshly ground black pepper, to taste
1 lb. linguine fine pasta
1 cup freshly grated asiago cheese


Bring 6 quarts water to boil and add 2 tbsp. salt. In a l2- to 14-inch sauté pan, sauté onion in olive oil until translucent (7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat.

Drop linguine into water and boil according to package instructions until <I>al dente</I>. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat approximately 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately.

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