Spring Linguine
By: Emily Martin
Published: Saturday, February 13, 2010 - 8:37pm

Ingredients




8 ounces fine linguine
2 quarts salted water
cup finely-chopped bacon or pancetta
(or 2 tbspns olive oil)
4 scallions thinly sliced
8 ounces fresh asparagus - (to 12) peeled, and
cut diagonally into 1/2" slices
1 tablespoon lemon juice
1 tablespoon unsalted butter
Salt to taste
Freshly-ground black pepper to taste
cup crumbled fresh goat's or farmer's cheese
2 tablespoons sliced pitted cured black olives

Preparation

1 Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite. 2 Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender. 3 Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls. 4 Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives. 5 This recipe yields 2 servings.