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
| 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 parmesan |
| 12 oz | Bronze-cut linguini pasta |
| 1 tsp | Parsley |
| 1. Heat ½ cup (4 oz) of extra virgin olive oil in a pan. |
| 2. Add 2 tsp (pureed garlic) to the pan and sauté until toasted. |
| 3. Season with salt and pepper to taste. |
| 4. Then add 12 oz (bronze-cut linguini) to the pan and toss quickly. |
| 5. Add ½ cup (chicken stock) and 8 ounces (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 parmesan does not separate in the next step. |
| 8. Stir in 4 Tbsp (butter) and ⅓ cup (parmesan). |
| 9. Pull 12 oz (bronze-cut linguini) into the bowl. |
| 10. Garnish the linguini with ⅓ cup (parmesan) and 1 tsp (parsley). |
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