Linguine with Basil-Pea Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Frozen peas are cooked in a broth mixture, and half are pureed to create a creamy sauce. If the tossed pasta is thick, add a little pasta cooking water to thin the sauce. Ingredients:
3 tablespoons butter, divided |
1/2 cup chopped leek |
1 1/2 cups fat-free, less-sodium chicken broth, divided |
2 (10-ounce) packages frozen green peas |
1 cup fresh basil leaves |
1 tablespoon extravirgin olive oil |
2 (8-ounce) packages presliced mushrooms |
2 garlic cloves, minced |
6 cups hot cooked linguine (about 12 ounces uncooked pasta) |
1 1/4 teaspoons salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh basil |
Directions:
1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; cook 3 minutes, stirring frequently. Stir in 3/4 cup broth and peas; bring to a boil. Partially cover, reduce heat, and simmer 5 minutes. Place 1 1/2 cups pea mixture, remaining 3/4 cup broth, 1 cup basil leaves, and oil in a blender, and process until smooth. Place pureed pea mixture in a large bowl. Add remaining pea mixture to pureed pea mixture, and stir to combine.
2. Melt 2 tablespoons butter in pan over medium-high heat. Add mushrooms and garlic; sauté 6 minutes or until mushrooms are tender. Stir in pea mixture, pasta, salt, and black pepper. Sprinkle chopped basil evenly over each serving.
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