Spring Linguine With Basil

• 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.
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fresh linguine, green peas, extravirgin olive oil, unsalted butter, lemon juice, salt, freshly ground black pepper, fresh basil, cheese

Taken from www.myrecipes.com/recipe/spring-linguine-with-basil (may not work)