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Linguini with Peas
This is a restaurant-style recipe, so it's heavy on the olive oil. Rich and delicious. Like all simple recipes, good ingredients are key.
30 minutes,   Serves 4
recipe image
½ cup Extra virgin olive oil
2 tsp Pureed garlic
8 ounces Baby peas (Thawed from frozen)
to taste Salt and pepper
½ cup Chicken stock
4 Tbsp Butter
⅓ cup Fresh grated parmesean
12 oz Bronze-cut linguini pasta
1 tsp Parsley
1.  Heat 2 oz. of olive oil in a pan.
2.  Add 1 tsp of garlic puree to the pan and saute until toasted.
3.  Season with salt and pepper to taste.
4.  Then add 6 oz. of linguini to the pan and toss quickly.
5.  Add chicken stock and baby peas to the pan.
6.  Bring the contents of the pan to a simmer.
7.  Remove pan from heat. We want the temperature to be below about 160F so the parmesean does not separate in the next step.  ©
8.  Stir in butter of parmesan.
9.  Pull 6 oz. of linguini into the bowl.
10.  Garnish the linguini with parmesan and 1 tsp of parsley.

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Linguini with Peas. Recipe on first page, not a blog.