Linguine with Basil-Pea Cream

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Linguine with Basil-Pea CreamRecipe
Randy Mayor
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.
6 servings (serving size: about 1 1/3 cups pasta)


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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


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.

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.

Created date

December 2004

Nutritional Information

Calories 383
Caloriesfromfat 22 %
Fat 9.5 g
Satfat 4.1 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 15.7 g
Carbohydrate 59.8 g
Fiber 6.8 g
Cholesterol 15 mg
Iron 4.5 mg
Sodium 759 mg
Calcium 55 mg