Linguine With Basil-Pea Cream

(from saymyname’s recipe box)

Source: Cooking Light

Serves 6 people

Categories: Cooking Light, Main Dish, Pasta

Ingredients

  • 3 tablespoons butter, divided
  • 1/2 cup chopped leek
  • 1 1/2 cups fat-free chicken broth, divided
  • 2 (10 ounce) packages frozen green peas
  • 1 cup fresh basil leaf
  • 1 tablespoon extra virgin olive oil
  • 2 (8 ounce) packages sliced mushrooms
  • 2 garlic cloves, minced
  • 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup chopped fresh basil

Directions

  1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

  2. Add in leeks; stir/saute 3 minutes.

  3. Stir in 3/4 cup broth and peas; bring to a boil.

  4. Partially cover, lower heat, and simmer 5 minutes.

  5. Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.

  6. Put pureed pea mixture in a big bowl.

  7. Stir in remaining pea mixture.

  8. Melt 2 tablespoons butter in a pan over medium-high heat.

  9. Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.

  10. Stir mushroom mixture, pasta, salt, and pepper into pea mixture.

  11. Sprinkle 2 teaspoons chopped basil over each serving.

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