Ingredients
8
oz. uncooked linguine
12
oz. fresh asparagus spears, trimmed, cut into 1-inch pieces (about 2 cups)
2
medium tomatoes, seeded, chopped
1/4
cup sliced green onions
2
tablespoons chopped fresh tarragon
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/2
teaspoon finely grated lemon peel
1/8
teaspoon coarse ground black pepper
1
garlic clove, minced
4
oz. (1 cup) shredded Asiago cheese
Preparation
In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
Meanwhile, in large bowl, combine all remaining ingredients except cheese.
Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.
