Linguine With Basil-Pea Cream

From Cooking Light. Serving size: 1 1/3 c. pasta. Per serving: 383 calories, 9.5 g fat, 15.7 g protein, 59.8 g carb, 6.8 g fiber 15 mg cholesterol.

• Ready In: 49 mins
• Serves: 6

Ingredients

• 3  tablespoons butter, divided
• 1⁄2 cup  chopped leek
• 1 1⁄2 cups fat-free chicken broth, divided
• 2 (10 ounce) packages frozen green peas
• 1  cup fresh basil leaf
• 1  tablespoon extra virgin olive oil
• 2 (8 ounce) packages  sliced mushrooms
• 2  garlic cloves, minced
• 6  cups  hot  cooked linguine (about 12 ounces uncooked pasta)
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  chopped fresh basil

Directions

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
2. Add in leeks; stir/saute 3 minutes.
3. Stir in 3/4 cup broth and peas; bring to a boil.
4. Partially cover, lower heat, and simmer 5 minutes.
5. Place 1 1/2 cups pea mixture, 3/4 cup broth, 1 cup basil leaves, and oil in a blender; process until smooth.
6. Put pureed pea mixture in a big bowl.
7. Stir in remaining pea mixture.
8. Melt 2 tablespoons butter in a pan over medium-high heat.
9. Add in mushrooms and garlic; stir/saute 6 minutes or until mushrooms are tender.
10. Stir mushroom mixture, pasta, salt, and pepper into pea mixture.
11. Sprinkle 2 teaspoons chopped basil over each serving.