10th November 2011

Source: latartinegourmande.com

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Quinoa linguine Recipe with Romanesco, mixed greens and scampiFor 4 peopleYou need: 3.5 oz (100 g) baby lima beans (frozen) 1 small head Romanesco, cut in florets 3.5 oz (100 g) green peas (frozen) Sea salt 1 small zucchini, julienned finely 12.5 oz (350 g) linguine (made with quinoa, gluten free) 2 tablespoons olive oil + more to drizzle 1 teaspoon ground coriander 3 garlic cloves, peeled and minced finely 1 inch ginger root, peeled and finely chopped 7 oz (200 g) scampi (cleaned, frozen)* 1/4 cup Vermouth 2 teaspoons cornstarch 1/2 cup heavy cream Sea salt and pepper 2 tablespoons fresh parsley chopped finely *You can also use small shrimp Steps: Blanch all the greens separately in salted boiling water for 1 minute. Drain and rinse them under cold water; set aside together in a large bowl. Cook the linguine according to the instructions on the package; keep warm on the side. In a frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add the ground coriander and cook for 1 minute, until fragrant. Add the garlic and ginger, and continue to cook for 1 minute. Add the scampi and cook for 2 minutes. Add the Vermouth and then cook for 1 minute. Stir in the cornstarch. Add the cream and simmer the sauce for 2 minutes. Season with salt and pepper. Add to the pot the linguine, vegetables and scampi. Toss gently and season with salt and pepper to taste. To serve, divide the pasta in plates. Add the chopped parsley and drizzle with olive oil (flavored with truffle, if you like).

Quinoa linguine Recipe with Romanesco, mixed greens and scampi

For 4 people

You need:

  • 3.5 oz (100 g) baby lima beans (frozen)
  • 1 small head Romanesco, cut in florets
  • 3.5 oz (100 g) green peas (frozen)
  • Sea salt
  • 1 small zucchini, julienned finely
  • 12.5 oz (350 g) linguine (made with quinoa, gluten free)
  • 2 tablespoons olive oil + more to drizzle
  • 1 teaspoon ground coriander
  • 3 garlic cloves, peeled and minced finely
  • 1 inch ginger root, peeled and finely chopped
  • 7 oz (200 g) scampi (cleaned, frozen)*
  • 1/4 cup Vermouth
  • 2 teaspoons cornstarch
  • 1/2 cup heavy cream
  • Sea salt and pepper
  • 2 tablespoons fresh parsley chopped finely


*You can also use small shrimp

Steps:

  • Blanch all the greens separately in salted boiling water for 1 minute. Drain and rinse them under cold water; set aside together in a large bowl.
  • Cook the linguine according to the instructions on the package; keep warm on the side.
  • In a frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add the ground coriander and cook for 1 minute, until fragrant. Add the garlic and ginger, and continue to cook for 1 minute.
  • Add the scampi and cook for 2 minutes.
  • Add the Vermouth and then cook for 1 minute.
  • Stir in the cornstarch.
  • Add the cream and simmer the sauce for 2 minutes. Season with salt and pepper.
  • Add to the pot the linguine, vegetables and scampi. Toss gently and season with salt and pepper to taste. To serve, divide the pasta in plates. Add the chopped parsley and drizzle with olive oil (flavored with truffle, if you like).