Spring Linguine with Basil

3 May


9 ounces uncooked fresh linguine
1 cup shelled fresh green peas
4 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
2 ounces shaved fresh Parmigiano-Reggiano cheese


1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.
2. Heat oil and butter 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.
3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.

David Bonom, Cooking Light, May 2010

I simply can’t get enough of these simple pasta dishes in spring.  The heavier, slow-cooked pastas of winter can tend to conglomerate all of the individual flavors into a single other flavor altogether.  This can be a wonderful thing when you’re incorporating your 20th jar or can of stewed tomatoes for the winter and you’re looking to spice it up, but as more and better quality spring produce becomes available, I want to take each and every component.  This pasta does just that, highlighting rather than overpowering each flavor and the citrusy, floral combination of lemon and Parmesan is just perfect.

I still haven’t found any peas at the local markets and my own peas at home are only about 7 inches tall still, but for those of you in better climates, they should already be readily available.  Enjoy!

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