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!