Recipe for Linguine Fine with French Lentils, Escarole and Asiago 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Extra-virgin olive oil
1 lrg Red onion cut 1/8" julienne
1 med Escarole head - (abt 3/4 lb ) washed, spun dry
chopped 1/2" pieces to yield 3 cups
1 cup Cooked tiny green French lentils
Salt to taste
Freshly-ground black pepper to taste
1 lb Linguine fine pasta
Instructions:
Instructions: Bring 6 quarts Water to boil and add 2 tablespoons salt.

In a l2- to 14-inch saute pan, saute onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat.

Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat about 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately.

This recipe yields 4 servings.

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