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Prep 30min
Total30min
Servings4
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Ingredients
8
oz. uncooked linguine
12
oz. fresh asparagus spears, trimmed, cut into 1-inch pieces (about 2 cups)
2
medium tomatoes, seeded, chopped
1/4
cup sliced green onions
2
tablespoons chopped fresh tarragon
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/2
teaspoon finely grated lemon peel
1/8
teaspoon coarse ground black pepper
1
garlic clove, minced
4
oz. (1 cup) shredded Asiago cheese
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Steps
1
In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
2
Meanwhile, in large bowl, combine all remaining ingredients except cheese.
3
Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.
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Asiago is a semi-firm Italian cow's milk cheese with a rich, nutty flavor. Young Asiago is eaten as a table cheese. Aged for a year, Asiago becomes a grand grating cheese that's a bit more moist than Parmesan.
Like chives, tarragon is a fragile herb best used fresh. One of the classic herbs in the French fines herbs blend, tarragon's slightly licorice aroma pairs well with fish and vegetables.
Serve this easy linguine with a crisp French baguette and a mixed herb and baby greens salad.
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