Creamy linguine with basil pesto and baby peas
A simple pasta with incredible fresh flavours of basil and Parmesan that everyone will love.
Ingredients
1 (1/2 -pound) package linguine
1 cup frozen baby peas
3 tablespoons unsalted butter
¼ cup heavy whipping cream (optional)
½ cup ricotta cheese
2 tablespoons pesto sauce (see recipe below)
½ cup freshly grated Parmesan cheese, plus more for serving
Coarse salt and freshly ground pepper, to taste
Basil pesto
2 cloves garlic, peeled
½ cup fresh basil leaves
¼ cup extra-virgin olive oil
Preparation
Prepare pesto in food processor or chopper and set aside.
In large pot of boiling, salted water, cook pasta until tender but firm, about 6 to 8 minutes. Add peas last minute of cooking. Reserving 1 cup pasta water, drain and set aside.
Meanwhile, melt butter in large skillet over medium heat. Add cream and bring to boil. Reduce to simmer and cook 5 minutes until slightly thickened. Stir in ricotta and pesto. Turn up heat to medium high, add pasta, pasta water and peas and cook 3 to 4 minutes until water has evaporated, and pasta is silky and creamy. Sprinkle with Parmesan cheese. Season with salt and pepper; toss well. Transfer to serving bowl and serve with additional cheese. Serves 4.
