Linguine Fine with French Lentils, Escarole and Asiago

1. 1

   Bring 6 quarts water to boil and add 2 tbsp.

2. 2

   salt.

3. 3

   In a l2- to 14-inch saute pan, saute onion in olive oil until translucent (7 to 8 minutes).

4. 4

   Toss in escarole and cook over medium heat until wilted yet still bright green.

5. 5

   Add lentils and toss to heat through.

6. 6

   Season with salt and pepper and remove from heat.

7. 7

   Drop linguine into water and boil according to package instructions until <I>al dente</I>.

8. 8

   Drain in colander over sink and pour hot pasta into pan with escarole.

9. 9

   Toss, stirring well to mix, over medium-high heat approximately 1 minute.

10. 10

    Add grated asiago and toss to mix.

11. 11

    Pour into heated serving dish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.