Scottos’ mouthwatering artichoke linguine

The Scottos of the New York restaurant FRESCO by Scotto share their recipes for pasta that is bursting with flavor and a wide variety of ingredients — including Nutella!

Artichoke linguine with wild mushrooms and goat cheese
Servings:

Makes 4 servings

Ingredients

    • 1/4 cup olive oil
    • 4 garlic cloves, thinly sliced
    • 4 tablespoons scallions, thinly sliced
    • 1 pound mixed wild mushrooms, trimmed, washed and dried (any combination of oyster, shiitake, or trumpet mushrooms)
    • 1/2 cup cherry tomatoes or grape tomatoes cut in half
    • 1 cup frozen or canned artichoke hearts or bottoms, washed and drained
    • 1/2 cup fresh frozen peas, defrosted
    • 1 pound fresh baby spinach, trimmed, washed, and pat dried
    • 3 tablespoons soft unsalted butter
    • 1 1/2 pounds fresh linguine, spaghetti or fettuccine
    • 3/4 cup crumbled goat cheese
    • Salt and freshly ground black pepper to taste

Preparation

Baking Directions:

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. 2. Meanwhile, in a large 12-inch sauté pan, heat the olive oil over medium to high heat or until almost smoking. Add the garlic and scallions, sauté until lightly brown. Add the mushrooms and continue to sauté until mushrooms are soft, follow by adding cherry tomatoes and artichokes; season with salt and pepper. Continue to simmer for 5 to 7 minutes; set aside. 3. Drop the pasta into boiling water and cook until tender, about 4 to 5 minutes; drain. 4. Add the hot pasta to the large sauté pan containing the vegetables by stirring gently over medium heat. Add the peas, spinach and soft butter, toss until butter is melted and spinach is wilted. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Serving Directions:

Serve immediately.

Penne with pesto sauce, string beans and Yukon gold potatoes
Servings:

Makes 6 servings

Ingredients

  • Pasta

    • 1/2 pound string beans, blanched; cut in half
    • 1/2 pound Yukon gold potatoes, diced small and blanched
    • 1 pound penne pasta
    • 1/2 cup basil pesto (see recipe below)
    • 1 tablespoon chopped garlic
    • 1/2 tablespoon julienne shallots
    • 1/4 cup extra-virgin olive oil
    • Salt and pepper
  • Pesto sauce

    • 4 cups basil leaves
    • 3 cloves garlic, crushed
    • 1/2 lemon, juice only
    • 1 cup extra-virgin olive oil
    • 1/2 cup pine nuts, roasted
    • 2 ounces Parmesan, freshly grated
    • Salt and pepper

Preparation

Baking Directions:

Pasta1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute. 2. In a large pot of lightly salted boiling water, cook penne according to package directions, drain and add to sauté pan containing the string beans and potatoes. 3. Simmer for about 2 minutes over medium heat, then add basil pesto and toss. 4. Season with salt and pepper to taste and serve immediately. Pesto sauce1. Pick over basil leaves, wash and dry in a salad spinner. 2. Place basil in a food processor with the garlic and lemon juice, process until well combined. 3. With machine running, drizzle in olive oil. Add pine nuts and Parmesan and process briefly to retain some texture to the pesto. 4. Season with salt and pepper to taste.

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