Linguine with Basil-Pea Cream
Serves 6 (approximately 370 calories per serving)
Source: Cooking Light: The Essential Dinner Tonight Cooking published by Oxmoor House
3 tablespoons butter, divided
1/2 cup chopped leek
1 1/2 cup vegetable broth, divided
2 (10 oz) packages frozen green peas
1 cup fresh basil leaves
1 tablespoon EVOO
2 (8 oz) packages of presliced mushrooms
2 garlic cloves, minced
6 cups hot cooked linguine (about 12 ounces uncooked pasta)
1 1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil
Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add leeks to pan and cook 3 minutes. Stir in 1/4 cup broth and peas; bring to a boil. Reduce heat and simmer for 5 minutes. Keep the skillet partially covered. Meanwhile, place 1 1/2 cups pea mixture, 1/4 cup broth, 1 cup basil leaves, and oil in a blender. Process mixture until smooth. Pour pureed peas into a bowl and mix in remaining pea mixture. Melt remaining butter in a pan over medium-high heat. Add mushrooms and garlic. Saute for 5-7 minutes or until mushrooms are tender. In the pan mix together mushroom mixture, pea mixture, and pasta. Add salt and pepper to taste. Toss together well. Once pasta has been plated, top with 2 tsp of chopped basil. Serve immediately.
Notes: As I mentioned, I wasn't in love with this dish. I think it has good potential though. I would cut the peas in half. I would also only add about 1/2 cup of the pea mixture to the blender for the sauce. Instead, I would add Parmesan cheese and a bit of whipping cream to make the puree thicker and more flavorful. Another add that would add some great flavor would be roasted onions. You could roast them in the oven or on the skillet in some EVOO. Add them to the blender to get some additional flavor in the sauce.
- Miss J
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