Spring Linguine with Basil

By chris5863

Ingredients

• 9 ounces uncooked fresh Iinguine
• 1 cup shelled fresh green peas
• 4 teaspoons extra ~vjrg jn olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons fresh lemon juice
• 'h teaspoon sa lt
• 114 teaspoon freshly ground black
• pepper
• 114 cup thinly sliced fresh basil
• 2 ounces shaved fresh Parmigiano~
• Reggiano cheese

Preparation

Step 1

1. Coo k pasta according to package
dire ctions, omitting salt and fat. Add
peas to pasta during the last 2 minut
es of cooking time. D rain pasta
mixtur e in a colander over a bowl,
reserving ~ cup pasta liquid.
2. Heat oil and butter in pan over
medium heat 1 minute or until butte
r melts . Remove from heat; stir in pasta mixtu re, reserved pasta water,
juice, salt, and pepper; toss well.
3. Divide pasta mixture evenly
amo ng 4 bowls; top each serving
with 1 t ablespoon basil and about 2
tablespoons cheese. Serve immediately.
Yield: 4 servings (serving size:
about 1 cup).