Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Ring in the spring season with this easy and delicious pasta entrée. Fresh green peas and basil add fantastic flavor to fresh linguine.

David Bonom
Recipe by Cooking Light May 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

total:
32 mins
Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.

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  • Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.

  • Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

324 calories; fat 12g; saturated fat 4.4g; mono fat 5.1g; poly fat 1.6g; protein 13.2g; carbohydrates 41.4g; fiber 4.5g; cholesterol 63mg; iron 2.9mg; sodium 467mg; calcium 135mg.
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