California Pesto Linguine Primavera

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• 600g Pastaman basil garlic linguine
• ¼ cup olive oil
• ¾ cup mushrooms, sliced thinly
• ¼ cup scallions, minced
• ¾ cup sun-dried tomato strips
• 1 cup pasta cooking broth
• 1 tbsp fresh lemon juice
• 1 cup fresh spinach leaves, chopped
• 1½ tbsp Sweet cream butter
• ¼ cup parmesan cheese, grated
• Salt and pepper, to taste
  

Method

1. Cook pasta according to directions.
2. Before draining "al dente" pasta, reserve 1 cup cooking broth for recipe.
3. Meanwhile, heat olive oil in large skillet or sauté pan. 
4. Sauté mushrooms and scallions for 4 minutes. 
5. Add sun-dried tomatoes, pasta broth and lemon juice. Simmer for 2 minutes. 
6. Add hot linguine, spinach and butter to skillet. Season with salt and pepper. 
7. Sprinkle with parmesan cheese and serve.

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