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.