Linguine Fine With French Lentils Escarole And Asiago

Serving Size : 4
Ingredients

for prepare Linguine Fine With French Lentils Escarole And Asiago

:

Amount	Measure	Ingredient - Preparation Method
4	tablespoons	extra-virgin olive oil
1	large	red onion - cut 1/8" julienne
1	medium	escarole head - - (abt 3/4 lb ),
washed, spun dry chopped 1/2" pieces to yield 3 cups linguine fine with french lentils escarole and asiago
1	cup	cooked tiny green French lentils
salt to taste freshly-ground black pepper to taste linguine fine with french lentils escarole and asiago
1	pound	linguine fine pasta
1	cup	freshly-grated asiago cheese

Bring 6 quarts Water to boil and add 2 tablespoons salt. In a l2- to 14-inch sautй pan, sautй onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat about 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)

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