Linguine with Basil-Pea Cream

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

Preparation

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.