Lemon Basil Linguine

Today I’m sharing a delicious, easy pasta recipe based on one of my BFF Bethenny Frankel’s recipes. Now that May is upon us, I’m really looking forward to making Spring and Summer recipes with fresh ingredients. I can’t wait to buy basil at the Farmer’s Market and make this recipe again!

Lemon Basil Linguine


You Will Need:
1/2 package whole wheat linguine
6 cloves garlic, thinly sliced
2 teaspoons of olive oil
A splash of lemon
2 teaspoons of toasted pine nuts
12 basil leaves, chiffonade
1 cup of frozen peas
salt and pepper
about 1/4 cups of Parmesan cheese


Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally to avoid sticking


Slice garlic cloves into thin slices


Chiffonade the basil leaves! This was a new technique to me. Basically you roll the leaves up…


And cut them into thin strips. Easy!


Sauté garlic in 2 teaspoons olive oil


Add a splash of lemon juice to pan and stir


In a separate pan, toast pine nuts. When they are fragrant, they are done. A great tip from Bethenny!


Take the pine nuts off the heat and set aside


Add the peas to the pan with the garlic and lemon juice until they are heated throughly


When the peas are done, stir in the basil


Stir in the pine nuts


Drain the pasta and stir into basil lemon mixture


Finally, top with Parmesan cheese and then you are ready to enjoy!



10 responses to “Lemon Basil Linguine

  1. anddddddd when can i come over?

  2. That looks like something I would like. Thanks for sharing!

    Also, Wusthof knives are the way to go 🙂

  3. That looks so delicious AND healthy! I love basil and lemon together. My friend made a basil-gin-lemonade drink and it was AMAZING!

  4. Im hungry now!! Looks amazing!!

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