Monday, April 7, 2008

Linguine with Basil Pea Cream

We tried another old CL recipe, Linguine with Basil Pea Cream, cut out from years ago just waiting for it's turn. It was good, the sauce had great flavor ... my only complaint was that it was hard to get the sauce to adhere to the pasta ... I would try it again I just might try it with a different pasta shape ... maybe corkscrew (fusilli) type.


wirrek said...

Did you use fresh or frozen peas? I don't think I have ever used there much of a difference?

Robin said...

I used frozen ... I'm seeing a lot of spring produce here but peas are particularly difficult to find fresh.