3/4 pound dry linguine
4 cloves garlic, minced
Zest of 1 lemon
1/4 cup hot chicken or vegetable stock
3 tablespoons extra virgin olive oil
3-1/2 ounces soft goat cheese
Salt and pepper to taste
1 pound asparagus spears, blanched and shocked in ice water; cut into 3-inch pieces
1/2 pound snow peas, trimmed, blanched, and shocked in ice water
1 bunch spinach, stemmed, thoroughly washed, and dried
1/2 cup freshly grated Asiago or Parmesan cheese
In a large pot, bring about 8 cups of salted water to a boil. Add the linguine and cook until al dente, 7 to 10 minutes; drain well.
In a large bowl, combine the garlic, lemon zest, stock, olive oil, goat cheese, and salt and pepper to taste; add asparagus, snow peas, and spinach. Add the pasta and toss well. Season to taste with salt and pepper.
Place pasta on a large, warm serving platter or in individual pasta bowls, and top with grated cheese.
Serves 4 to 6.
(c) Copyright 2000. The Christian Science Publishing Society