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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.