Makes 4-6 servings
- 1 pound dried linguine
- 1 pound asparagus, steamed and shocked in an ice bath to maintain colour
- 16 cherry tomatoes, cut in half
- 1 tablespoon chopped flat leaf parsley
- 1 cup white wine
- 1 tablespoon white wine vinegar
- 1/2 cup diced white onions
- 2 teaspoon chopped fresh tarragon or 1 teaspoon dried tarragon
- 2 whole bay leaves
- 2 whole lemons, juice and zest
- 2 cups whipping cream
- Salt and pepper
Bring a large pot of salted water to a roiling boil.
In the meantime, simmer the wine, vinegar, diced onions, tarragon, bay leaves, and lemon zest in a wide sauté pan. Reduce by about half and then add the cream. Bring the liquid back up to a boil and cook for 30 seconds. Turn down the heat to low and hold until the pasta is cooked.
Place the pasta into the salted water and cook for 7 to 8 minutes; you want the pasta to be slightly under cooked.
Drain the pasta and reserve a cup or so of the cooking liquid.
Bring the cream sauce back up to a boil, remove the bay leaves, and boil for 30 seconds. Add your drained pasta to the cream sauce and toss to combine. Finish the pasta in the cream sauce, adding a little pasta water if needed.
Add the asparagus, cherry tomatoes, parsley, and the juice from both lemons to the pasta and cream sauce. Toss well and remove from the heat. Let it sit for 1 minute, then serve with Organic Ocean wild salmon, scallops, or halibut.
As the seasonal vegetables change, sub out the asparagus, for fennel, bell peppers, or kale.