Ingredients:-
Dried Linguini – 12 oz.
Fresh Rhubarb – 3 Cups ¼ inch thick slices
Garlic Cloves – 4 thinly sliced
Olive Oil – 1/3 Cup
Parmesan Cheese – 6 oz. freshly grated
Flat-leaf Italian Parsley – 1 cup chopped
Flat-leaf parsley – a small bunch, chopped
Black Pepper – 1 tsp cracked
Method:-
- In a large pot cool Linguini according to package directions in salted water. Reserve 1 cup of pasta water before draining. Place Rhubarb in colander. Drain pasta over Rhubarb. Wipe pot dry.
- In the same pot cook garlic in hot oil until lightly browned. Add pasta mixture. Remove from heat. Add cheese and pasta water, toss to coat. Return to medium heat. Cook and stir until creamy, about 2 minutes. Add parsley and pepper, toss to combine. Serve immediately. Sprinkle with additional Parmesan Cheese.
