Weekend Kitchen: Spring Linguine with Basil

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This pasta has so few ingredients, I wasn't sure if it would have much flavor.  Boy, was I wrong - it is light, flavorful, and delicious!

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Ingredients

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- 9 ounces uncooked fresh linguine ( I used whole grain; it makes me feel a little better about the massive quantities of pasta I consume. . .)

- 1 cup shelled fresh green peas

- 4 teaspoons extra-virgin olive oil

- 1 tablespoon unsalted butter

- 1 clove garlic, minced

- 2 tablespoons fresh lemon juice

- 1/2 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

1 1/4 cup thinly sliced fresh basil

- 2 ounces shaved fresh Parmigiano-Reggiano cheese

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I'm a fan of pretty much any recipe with fresh basil.

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Have I ever mentioned how much I love my juicer?  It's definitely one of my favorite kitchen tools.  And a tip I learned from Martha - before juicing a lemon or lime, place in the microwave for 20 seconds.  Heating up the citrus will release more juice.

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Preparation:

.1. Cook pasta according to package directions. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander, reserving 1/4 cup pasta liquid.
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Unfortunately, I ended up using frozen peas because the ones I saw at the grocery store didn't look that great.
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2. Heat oil, butter, and garlic 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.
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3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese and a drizzle of olive oil.  Serve immediately.

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I really, really liked this pasta and will definitely be making it again.
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Recipe adapted from Cooking Light Magazine, May 2010.
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I've linked up to Tasty Tuesdays @ A Beautiful Mess.  Check it out!
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