spring linguine with basil

By pdav

Ingredients

• 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

Preparation

Step 1

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.

Wine note: Spring Linguine with Basil is filled with the fresh, green flavors of spring peas and basil. While sauvignon blanc will work well, wines from Austria's grüner veltliner grape make a fun and adventurous choice. Look for Fred Loimer "Lois" 2008 ($15), with its bright green apple and herbal flavors, and a peppery quality that works well with this dish. —Jeffery Lindenmuth

Nutritional Information
Calories:324
Fat:12g (sat 4.4g,mono 5.1g,poly 1.6g)
Protein:13.2g
Carbohydrate:41.4g
Fiber:4.5g
Cholesterol:63mg
Iron:2.9mg
Sodium:467mg
Calcium:135mg
David Bonom, Cooking Light, MAY 2010