Linguine Con Verdure

Directions

1. STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop.
2. STEP TWO: Cook vegetables in salted boiling water for 3 to 5 min (only cook peas 1-1/2 min, no more). Drain and run under cool water. When cold, cut vegetables, except peas and olives of course, into 1-1/2-inch pcs.
3. STEP THREE: In a saucepan, add in 8-1/2 Tbsp. butter, add in the mushrooms, herbs, and spices and cook for 5 min. Add in the vegetables and cook another 5 min, stirring occasionally. Add in the cream, a healthy pinch of salt, and a generous dash of pepper and bring to a simmer for 3 min. STEP FOUR: Heat the remaining butter and toss the freshly cooked and liquid removed al dente linguine in the butter till well-coated. Add in the vegetable cream mix and toss well. Add in 1/2 the cheese and toss again. Serve immediately with a dash of pepper on top and grated Parmesan to the side. For a tasty and colorful variation, spoon a dollop of warm marinara sauce on the top. Tony Vallone writes of this recipe: "This pasta with vegetable dish is many times an icebox-cleaning dish at our house, with endless variations."