Tossed in a warm red wine vinaigrette, celebrate spring with this easy meal of charred spring onion linguine. Plus, it can be ready in just 20 minutes.
I’m not sure if it comes with kids or age or both, but I have become increasingly drawn to simplicity. A few high-quality, well-fitting clothes in my wardrobe; a small vase filled with a simple bouquet of flowers; uncomplicated recipes that manage to be full of flavor without a long list of ingredients. Life is full of complications and if I can minimize that in my personal life, I will.
This pasta, with its long ribbons of linguine, lightly tangy, warm vinaigrette, and perfectly charred spring onions, brings the comfort of a dish you crave on a rainy or cool day and the freshness of spring into one beautiful bowl. Some days, after I’ve fed lunch to the little ones, I want something that feels a little more grown up than shredded cheese and chicken nuggets. This fits the bill perfectly and it comes together in almost exactly 20 minutes. Hello, mealtime perfection!
If you want to make this a more complete meal, you can add some a fried or poached egg, salmon or chicken or even shrimp. Make sure to use a good quality red wine vinegar and olive oil for the vinaigrette- trust me on this one! Otherwise, just trust the simplicity of this easy, soul-soothing, belly-filling, beautiful dish.
- 1 lb dried linguine (I used Rao's here and it was perfection!)
- 6 spring onions
- 2 teaspoons unsalted butter
- 1 teaspoon olive oil
- sea salt
- ¼ cup red wine vinegar (Rao's Organic Red Wine Vinegar is what I used)
- ½ cup olive oil (again, I used Rao's Organic Olive Oil)
- ¼ cup grated parmesan cheese
- Lots of freshly ground black pepper
- pinch of salt, if needed
- 1 cup reserved pasta water
- ¼ cup chopped flat leaf parsley
- additional grated cheese for garnish
- Cook the pasta according to the package directions.
- While the pasta is cooking, trim the onions and slice them in half lengthwise. Melt the butter in a large cast iron skillet over medium-high heat. Place the onions cut side down in the pan, drizzle with the olive oil, and cook for 3-4 minutes or until charred, then flip and cook for another 1-2 minutes on the second side. Sprinkle with a touch of sea salt and set aside.
- Mix the red wine vinegar, olive oil, parmesan and pepper in a liquid measuring cup. Season with salt if desired.
- When the pasta is al dente, remove 1 cup of pasta water and stir it into the vinaigrette. Drain the pasta and return it to the pot. Pour the vinaigrette over the pasta, tossing everything together with tongs for a good 1-2 minutes to create a slightly thick sauce.
- Serve in pasta bowls topped with the onions, parsley, and cheese.