Linguine with Basil-Pea Cream

Ingredients

• 3 tablespoons butter, divided
• ½ cup chopped leek
• 1 ½ 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
• + 5 more ingredients
• • 2 garlic cloves, minced
  • 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
  • 1 ¼ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ 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, ...

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