Ann Taylor Pittman
Recipe by Cooking Light April 2017

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Credit: Jennifer Causey

Recipe Summary test

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook linguine per directions. Drain, reserving 1/2 cup pasta water. Cook butter in a skillet over medium until browned. Process browned butter, peas, 1/2 cup pasta water, mint, lemon rind, salt, and garlic clove in a food processor until smooth; toss with pasta. Top with shaved Parmesan.

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Nutrition Facts

303 calories; fat 10.7g; saturated fat 5.8g; mono fat 2.4g; poly fat 0.4g; protein 13g; carbohydrates 45g; fiber 8g; cholesterol 24mg; iron 4mg; sodium 552mg; calcium 103mg; sugars 4g.
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