Sunday, April 8, 2012

Spring Linguini with Basil

With the plethora of recipes on Pinterest and getting daily emails from my favorite cooking magazines, I've decided that I no longer need most of the magazines I receive.  This recipe popped into my inbox from Cooking Light.  The email showcased a variety of spring pasta dishes.  Hubs and I usually make pasta once or twice a week.  I immediately added this recipe to our recipe menu for the upcoming week.  Hubs gets credit for making the dish, but it was as good as it looks.  It also provided a good amount of leftovers.  The only change I made was using shredded parmesan cheese instead of the shaved cheese.  

Spring Linguini with Basil 
Courtesy of Cooking Light

  • 9 ounces uncooked fresh linguine
  • 1 cup shelled fresh green peas
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil
  • 2 ounces shaved fresh Parmigiano-Reggiano cheese
1. 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.
2. 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.

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

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