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Linguine with Basil-Pea Cream

Randy Mayor
Yield 6 servings (serving size: about 1 1/3 cups pasta)
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

Nutrition 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

How to Make It

  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.