I have this green binder that haunts me, we have a love/hate relationship. Every month a new magazine appears in my mailbox- I instantly drop whatever I am doing to scour all the pages, happily tearing out ALL the recipes I want to make. These recipes go into that green binder, in turn the the binder keeps getting bigger and bigger each month filled with glorious recipes that I should be enjoying, I should be cooking from this binder finding new family favorites…. why don’t I ?? I have commitment issues, yes in knowing that if I try out one recipe from that binder I will have to begin the process of actually going through the binder and sorting… I hate to sort…I hate to plan…I hate to be let down. Well baby, it’s a new year, a new me– no resolutions but a promise to try new things. So I bring you the first from “The Green Binder” and let me tell you I am proud of myself, I looked, sorted, planned, and drooled…yes drool, which is a good thing for both of us. I get to eat these marvelous things and you my friend get ideas for your next cooking adventure. This dish has meat without meat, look at those mushrooms , also peas which I love and leeks. I love everything. Enjoy!!
Linguine with Basil-Pea Cream
Cooking Light Magazine
3 tbsp butter, divided
1/2 cup chopped leek
1 1/2 cups fat free, less sodium chicken broth, divided
2- 10oz packages frozen green peas
1 cup fresh basil
1 tbsp extra virgin olive oil
2-8oz packages 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
1 Melt 1 tbsp butter in a large nonstick skillet over medium heat. Add leek; cook 3 minutes, stirring frequently. Stir in 3/4 cup broth and peas; bring to a boil. Partially cover, reduce heat, and simmer 5 minutes. Place 1 1/2 cups pea mixture, remaining 3/4 cup broth, 1 cup basil leaves, and oil in a blender, and process until smooth. Place pureed pea mixture in a large bowl. Add remaining pea mixture to pureed pea mixture, and stir to combine.
2. Melt 2 tbsp butter in pan over medium-high heat. Add mushrooms and garlic; saute 6 minutes or until mushrooms are tender. Stir in pea mixture, pasta, salt, and black pepper. Sprinkle chopped basil evenly over each serving.