Wednesday, August 31, 2011

Whole Wheat Linguini with Peas and Herbs

One of Jason's favorite vegetables are peas, so when I saw this recipe that had them as a main ingredient I just had to try it. The sauce has a really refreshing flavor from the brightness of the lemon zest combined with the fresh herbs. I always enjoy being able to use the tons of fresh basil and other fresh herbs we have in our herb garden. While there are peas in the pasta and in the sauce I didn't get a ton of the pea flavor unless I had a whole pea in my bite. And for me, the best part is that we were able to use our new pasta dishes that our friends got us for our wedding! I am loving having yet another excuse to use all of our new presents!

Whole Wheat Linguini with Peas and Herbs
Serves 4

1 pound whole wheat or whole grain linguini or spaghetti
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups low sodium chicken stock
2 cups shelled spring peas or 2 cups defrosted frozen organic peas
1 teaspoon sugar
Finely ground pepper
1 cup flat-leaf parsley, chopped
1/4 cup tarragon leaves, chopped
1/2 cup mint, finely chopped
1 lemon, zested
Grated Parmigiano-Reggiano cheese


Heat a pot of water to a boil for pasta, once boiling salt water and cook pasta to al dente.

Meanwhile, heat a large skillet with olive oil, over medium heat, add butter to oil and melt, add onions, garlic and cook to soften 5-6 minutes.

In a saucepot, bring chicken stock to a boil. Drop the peas into the stock and cook for 5 minutes. Remove half the peas and add to the skillet. Sprinkle with sugar, salt and pepper and let cook for another 2-3 minutes.

In a food processor, add parsley, tarragon, mint, lemon zest, remaining peas, and stock. Process until combined.

Just before draining pasta reserve a cup of starchy cooking water, in case sauce is too thick.
Drain pasta and add to peas, add herb mixture and toss vigorously for 1-2 minutes. Top with cheese and serve.

Source: Rachel Ray Show

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