Spring Linguine with Basil

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Spring Linguine with BasilRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Ring in the spring season with this easy and delicious pasta entrée. Fresh green peas and basil add fantastic flavor to fresh linguine.
4 servings (serving size: about 1 cup)


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9 ounces uncooked fresh linguine
1 cup shelled fresh green peas
4 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
2 ounces shaved fresh Parmigiano-Reggiano cheese


Total: 32 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.

2. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.

3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.


Created date

April 2010

Nutritional Information

Calories 324
Fat 12 g
Satfat 4.4 g
Monofat 5.1 g
Polyfat 1.6 g
Protein 13.2 g
Carbohydrate 41.4 g
Fiber 4.5 g
Cholesterol 63 mg
Iron 2.9 mg
Sodium 467 mg
Calcium 135 mg