Linguine With Fourme Dambert And Fresh Basil Recipes

TOMATO BASIL LINGUINE

Steps:

• In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH FOURME D'AMBERT AND FRESH BASIL

Steps:

• Fill a large pot with lightly salted water, and bring to a boil over high heat.
• In a medium saucepan, combine wine and shallots and bring to a boil. Reduce by half. Add stock, and boil until liquid is nearly gone. Reduce heat to low, and stir in cream. Simmer 5 minutes. Season with salt, pepper and nutmeg to taste. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish. Cover, and keep warm.
• Add pasta to boiling water, and cook until al dente. Drain well. Add to sauce, and toss gently. Adjust seasonings. Serve in bowls, garnished with reserved basil.

LINGUINE WITH RAW TOMATOES AND BASIL

Steps:

• Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.

LEMON AND BASIL LINGUINE

Steps:

• Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
• Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
• Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.