Our Recipe of the Week: Linguini with Asparagus Sauce

Chef Pietro Cinus Brings you the True Taste Sardinia

The Island of Sardinia, although an Italian territory, is a country of its own. Lost in the middle of the Mediterranean Sea, with rocky mountains that cascade onto white sand beaches with warm, crystal clear water.

Pietro Cinus, owner and Chef of Trattoria Toscana in Temecula was born there. Sardinia inspires his taste for the natural, fresh flavors of his brand of Italian cuisine. The country-side of his youth was filled with wild asparagus and Sardinia naturally provided the freshest, natural ingredients to create
 exquisite meals.

Today Chef Pietro creates a unique dish where the asparagus becomes the sauce in this delicious and healthy dish. It’s a simple recipe and a wonderful way to enjoy asparagus and its benefits. Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.



Here’s what you will need to serve two.
Ingredients:
18 thick asparagus
12 oz uncooked fresh linguini pasta
6 tbsp extra virgin olive oil
3 cloves garlic, sliced thin
12 cherry tomatoes cut in half


2 sundried tomatoes diced
A splash of white wine
salt and fresh cracked pepper to taste
freshly grated parmigiano or romano cheese (optional)

The Chef learned this Sardinian recipe from his mamma, Maria, right in her kitchen. You begin by making the asparagus sauce. Take 14 pieces of the asparagus and boil them until soft. Drain, dry and place on a cutting board.

Sauté the garlic and sun dried tomatoes in the olive oil
Chop the asparagus into a fine paste, similar to guacamole. Leave on a strainer to get rid of any excess water. Drizzle with olive oil and add salt to taste.(Hint: delicious on toast, but leave some for the recipe)

Sauté the garlic and sun dried tomatoes in the olive oil. Add the Asparagus paste to the pan and toss gently. Add the cherry tomatoes, and splash of white wine. Mean while, grill the remaining asparagus and cook the pasta until el dente


Sauté the garlic and sun dried tomatoes in the olive oil. Add the Asparagus paste to the pan and toss gently. Add the cherry tomatoes, and splash of white wine.

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Mean while, grill the remaining asparagus and cook the pasta until el dente. Drain the cooked pasta and add to the pan. Gently fold in the pasta with the sauce. Add salt and pepper to taste. Plate the dish and add the grilled asparagus as garnish.

Serve immediately. It’s a dish that any vegan or non-vegetarian will love. For you die-hard parmigiano cheese fans, just go for it.

This makes a great dish for lunch, or you can increase the pasta for a meatless main dish. Chef
Call 951-296-2066 for more information and reservations. Better yet, stop by and meet the Chef. Trattoria Toscana is located at 26485 Ynez Road right by the Sees Candy Store.

Photos By Cathryn McKee