Categories: Cooking Light, Main Dish, Pasta

Ingredients

• 3 tablespoons butter, divided
• 1/2 cup chopped leek
• 1 1/2 cups fat-free chicken broth, divided
• 2 (10 ounce) packages frozen green peas
• 1 cup fresh basil leaf
• 1 tablespoon extra virgin olive oil
• 2 (8 ounce) packages sliced mushrooms
• 2 garlic cloves, minced
• 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh basil

Directions

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

2. Add in leeks; stir/saute 3 minutes.

3. Stir in 3/4 cup broth and peas; bring to a boil.

4. Partially cover, lower heat, and simmer 5 minutes.

5. Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.

6. Put pureed pea mixture in a big bowl.

7. Stir in remaining pea mixture.

8. Melt 2 tablespoons butter in a pan over medium-high heat.

9. Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.

10. Stir mushroom mixture, pasta, salt, and pepper into pea mixture.

11. Sprinkle 2 teaspoons chopped basil over each serving.

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