---------- Recipe via Meal-Master (tm) v8.05
       Title: Linguini Spring Vegetables & Herb Sauce - Scully on Spring
  Categories: Restaurant, Vegetable, Herb, Pasta
       Yield: 6 Servings
       1 lb Linguini
       4 qt Water to cook pasta
       1 tb Salt and 1 tablespoon oil
            - for water
      10    Cremini mushrooms; clean and
            - sliced thin
       8    Asparagus; blanched and
            - refreshed
       4    Baby artichokes; hearts
            - only, sliced thin, reserve
            - in lemon water to
            - avoid discoloration
       1    Red bell pepper; seeded and
            - sliced into thin strips
       6    Cipollini onions; sliced
            - thin
       4 oz Sundried tomatoes;
            - rehydrated
      24    Fava beans; blanched and
            - refreshed
       2    Cloves of garlic; fine dice
     1/2 c  Extra virgin olive oil
       2 tb Vegetable oil; to saute
            - vegetables
       4 oz Reggiano Parmigiana cheese;
            - grated
            <---GREEN HERB PUREE--->
     1/4 c  Parsley leaf; plus 1/4 cup
            - -cilantro leaf, stems
            - removed
       1 sm Bunch of chives
       2    Sprigs of rosemary and 2
            - sprigs of thyme; stems
            - removed
       2    Scallions; roughly chopped
       2 tb Olive oil
   *(for additional spice, crushed red pepper can be added to the vegetables
   while they are cooking.)
   Bring 4 quarts of water to a boil with oil and salt.
   Prepare all vegetables. Bring small pot of water to a boil to blanch
   asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
   tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
   Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
   asparagus 1/4 thick. Chop garlic fine and grate cheese.
   Next heat a large saute pan with 2 tablespoons vegetable oil over medium
   flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
   they begin to brown, then add the Sundried tomato and all other vegetables,
   continue to cook 5 minutes stirring often. 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.
   Serve pasta in large bowls, additional cheese can be grated on top, garnish
   with a sprig of parsley.
   Place all in a blender and pulse until herbs are smooth. Reserve in air
   tight container all ready to use.
   (Courtesy of Scully on Spring, New York, NY and TVFN)
   MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.