Linguini Spring Vegetables

• 1 pound pasta, linguine
• 1 tablespoon salt
• 10 each mushrooms sliced
• 8 each asparagus blanched
• 4 each baby artichokes sliced
• 1 each sweet red bell peppers sliced
• 6 each onions sliced
• 4 ounces sundried tomatoes
• 24 each fava beans blanched
• 1/2 cup olive oil, extra-virgin
• 2 tablespoons vegetable oil
• 4 ounces parmesan, parmigiano-reggiano cheese, grated

1. Bring 4 quarts of water to a boil with oil and salt.
2. Prepare all vegetables.
3. Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes.
4. Blanch each for 2 minutes and refresh in an ice bath reserve.
5. Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus 1/4 inch thick.
6. Chop garlic fine and grate cheese.
7. Next heat a large saute pan with 2 tablespoons vegetable oil over medium flame.
8. Add the garlic, onions, peppers and mushrooms, cook 2 to 3 min.
9. until they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often.
10. Season with salt and pepper, add herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss.
11. Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley.
12. Place all in a blender and pulse until herbs are smooth.
13. Reserve in air tight container all ready to use.

pasta, salt, mushrooms, blanched, sweet red bell peppers, onions, tomatoes, fava beans blanched, olive oil, vegetable oil, parmesan

Taken from recipeland.com/recipe/v/linguini-spring-vegetables-46932 (may not work)