Linguine with Pea Puree and Garlicky Spinach and Mushrooms
Prep time
Cook time
Total time
Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner
Author: Emma
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
For Pea Puree:
1 tbsp butter (or olive oil of you prefer)
1 clove garlic, minced
2 cups frozen peas
2tbsp-1/4 cup pea cooking water (reserve after draining)
¼ cup parmesan
Salt and pepper to taste
For Spinach & Peas:
1 tbsp olive oil
1 cup mushrooms, thickly sliced
3 large garlic cloves, minced
4 large handfuls of baby spinach
For Pasta:
250g/9oz whole wheat linguine (or pasta of choice)
Grated parmesan for topping (optional)
Finely chopped parsley for topping (optional)
Method
First make the pea puree: melt butter in a skillet over a medium heat, and the garlic and fry gently until golden. Transfer butter and garlic to a blender and set aside. Bring a medium sized pot of water to a boil, add peas and return to the boil. Drain immediately and reserve at least ¼ cup of cooking water. Add peas to blender along with the grated parmesan. Pulse a few times and then loosen the puree up with the cooking water- just as much as you need to get to your desired consistency (I like to keep a few peas whole to get that satisfying pop!). Take a quick taste and season with salt and pepper to taste. Set aside.
Cook Spinach & Mushrooms
Return skillet to medium heat and add olive oil, add mushrooms and garlic and a pinch of sea salt, and cook until the mushrooms begin to release liquid, and then add the spinach in handfuls, stir until wilted and set aside.
Cook the Pasta:
While the mushrooms and spinach are cooking you can make the pasta. Refill the pea pot with water and bring to a boil, add the pasta and cook until al dente. Drain and set aside. It may be wise to reserve a little of the pasta cooking water too- just in case you want to thin your puree out even more.
Assembly:
Return pasta to its cooking pot (off the heat!), add pea puree and toss together with a pair of tongs until the pasta is well coated. Add a couple of splashes of pea or pasta water if you want to thin in out a little more. Toss in the spinach and mushrooms. Serve with a little extra parmesan, and parsley if desired.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/linguine-with-pea-puree-and-garlicky-spinach-and-mushrooms/