Linguine Fine with French Lentils, Escarole And Asiago

Categories: Molto03
Yield: 4 servings

4 tb Extra-virgin olive oil
1 lg Red onion; cut 1/8" julienne
1 md Escarole head - (abt 3/4 lb
-); washed, spun dry
Chopped 1/2" pieces to yield
-3 cups
1 c Cooked tiny green French
-lentils
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Linguine fine pasta
1 c Freshly-grated asiago cheese

Bring 6 quarts Water to boil and add 2 tablespoons salt. In a l2- to
14-inch saute pan, saute 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. This recipe yields 4
servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5642 broadcast 02-14-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-09-1998

Recipe by: Mario Batali

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