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We consider this dish that adaptable and always dependable recipe that can showcase whatever fresh, seasonal produce you can get your hands on. Chances are you have a bunch of asparagus in your fridge right now that you’ve been meaning to use. Here’s the perfect excuse to let that asparagus spread its wings and join its friends in this beautiful celebration of spring vegetables. Timing is key on this recipe; you want to make sure to add the ingredients in an order where nothing will overcook. There is a time and place for a jammy sauce, but this is not it. You want each ingredient crisp and defined with layers of color and texture. Add or omit the red pepper flakes to cater to your heat tolerance, but a heavy hand on the grated Parm is both welcomed and encouraged.
8 ounces uncooked linguini
2 tbsp olive oil
2 tbsp diced pancetta
1 shallot, chopped
3 cloves garlic, chopped
1/2 lb asparagus spears, diagonally cut into 1-inch pieces
2 cups fresh sweet corn (from 3 medium ears)
1 tsp crushed red pepper flakes
2 cups cherry tomatoes
1 small bunch Tuscan kale, stems removed, leaves torn into small bite-size pieces
2 tbsp unsalted butter
4 fresh basil leaves, chopped
3 tbsp grated Parmesan cheese
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Estd. 2019
info@sweetjuly.com
Oakland, CA
© 2023 Sweet July, All Rights Reserved
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Take 20% off your first order
Enter the code below at checkout to get 20% off your first order