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
How to Make It
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.
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This is so good! It was really easy to make and is very tasty. I used whole wheat linguine. I also don't eat mushrooms, so I just cut out that part, and that saved calories because I used 2 tablespoons less butter. Will definitely make again!
I loved the look and idea of this dish however, I was less thrilled with the actual outcome. The dish looked very nice but my family and I found the flavors a bit bland. If I were to make it again, I would probably do it as a side dish, not a main course.
I had printed this recipe out but had to double-check because, like others wrote, there is no cream even though the title has cream in it. This was very easy to make and the flavor was really good. You definitely need to love the flavors of peas to enjoy this one. It makes for a beautiful dish too - with the pretty green mixed into the pasta. We had this with a tomato and fresh mozzarella salad. Perfect combination -- and colorful too!
I must admit that the title of this recipe and even the description were a little intimidating for me. I thought the dish would turn out to be split pea soup meets pasta. But, I was pleasantly surprised! Though, as one reviewer points out, there is NO CREAM in this dish at all, there is plenty of butter and olive oil and these do combine to form a very rich background for the sauce. I chose to use the amount of salt called for in the recipe, but I spread it out during the cooking process (adding a little at a time) and I think it stretched the flavoring power. I made no other changes. A very filling, very spring-like dish (even though fresh basil is decidedly a SUMMER thing). We will definitely make this again.
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