Ingredients
Serves: 6
- 120g butter
- 3 tablespoons (60ml) extra virgin olive oil
- 8 large garlic cloves, minced
- 750g fresh asparagus
- 1 1/2 cups sliced fresh button mushrooms
- 1/2 cup chopped cooked ham
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh rosemary
- 4 large plum tomatoes, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 375g uncooked linquine
- 1/2 cup (125g) grated Parmesan cheese or Padano cheese
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- In a large frying pan over medium heat, melt butter and add olive oil, stir to mix.
- Add garlic, cook for 3 minutes, stirring often.
- Snap off the tough portion of the asparagus and discard. Cut asparagus into 2cm pieces and add to frying pan, cover and cook for 1 minute.
- Add the mushrooms, ham, basil, oregano and rosemary, cover and cook for 5 minutes or until asparagus is crisp-tender; stirring occasionally.
- Stir in the tomatoes, salt and pepper and cook for 3 minutes longer or until tomatoes are heated through.
- Meanwhile, cook linguine according to package directions, al dente; drain and place linquine in a large bowl.
- Add asparagus mixture and toss to coat.
- Sprinkle with grated Parmesan or Padano cheese. Serve immediately.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (2)
0
Was easy and delicious. But will use fresh vegetables next time. - 06 Sep 2009
0
Used different ingredients. I used tinned asparagus and tinned mushrooms. Because I had them in the pantry. Sorry Uncle Bill! - 06 Sep 2009