Creamy linguine with basil pesto and baby peas

Pasta & Pizza
Written By ANNA Test Kitchen

A simple pasta with incredible fresh flavours of basil and Parmesan that everyone will love.

Ingredients

1 (1/2 -pound) package linguine

1 cup frozen baby peas

3 tablespoons unsalted butter

¼ cup heavy whipping cream (optional)

½ cup ricotta cheese

2 tablespoons pesto sauce (see recipe below)

½ cup freshly grated Parmesan cheese, plus more for serving

Coarse salt and freshly ground pepper, to taste

Basil pesto

2 cloves garlic, peeled

½ cup fresh basil leaves

¼ cup extra-virgin olive oil

Preparation

Prepare pesto in food processor or chopper and set aside.

In large pot of boiling, salted water, cook pasta until tender but firm, about 6 to 8 minutes. Add peas last minute of cooking. Reserving 1 cup pasta water, drain and set aside.

Meanwhile, melt butter in large skillet over medium heat. Add cream and bring to boil. Reduce to simmer and cook 5 minutes until slightly thickened. Stir in ricotta and pesto. Turn up heat to medium high, add pasta, pasta water and peas and cook 3 to 4 minutes until water has evaporated, and pasta is silky and creamy. Sprinkle with Parmesan cheese. Season with salt and pepper; toss well. Transfer to serving bowl and serve with additional cheese. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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