Linguine With Basil-Pea Cream

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

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; cook 3 minutes, stirring frequently. Stir in 3/4 cup broth and peas; bring to a boil. Partially cover, reduce heat, and simmer 5 minutes. Place 1 1/2 cups pea mixture, remaining 3/4 cup broth, 1 cup basil leaves, and oil in a blender, and process until smooth. Place pureed pea mixture in a large bowl. Add remaining pea mixture to pureed pea mixture, and stir to combine.
2. Melt 2 tablespoons butter in pan over medium-high heat. Add mushrooms and garlic; saute 6 minutes or until mushrooms are tender. Stir in pea mixture, pasta, salt, and black pepper. Sprinkle chopped basil evenly over each serving.

butter, leek, chicken broth, frozen green peas, fresh basil, extravirgin olive oil, mushrooms, garlic, hot cooked linguine, salt, freshly ground black pepper, fresh basil

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