Linguine with Basil-Pea Cream

Linguine with Basil-Pea Cream Recipe
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)

Recipe from

Cooking Light

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


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.

January 2005
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