Linguine with English Peas
By Tiffany Hobson
Growing up there were only 3 things my mother ever cooked. One of them was pasta with a cube of butter (no joke) and parmesan cheese. I have always wondered if there was a way to turn that into a McDougall recipe. Hope you enjoy!
Prep Time: 20 min
Cook Time: 20 min
1 Bring a pot of water to boil. Add linguine and cook until the pasta becomes al dente, approximately 6-10 minutes. Transfer to a strainer and rinse linguine with cold water to stop it from cooking. Place the pasta back in the pot, adding 1/2 cup of the No Butter Sauce and toss to keep the noodles from sticking together.
2 Over medium high heat, place the remaining 1 1/2 cups of No Butter Sauce, English peas and butter beans in a non-stick pan. Stirring occasionally, allow the sauce to come to a boil. Add bouquet garni and mix well. After about 7-10 minutes, the peas should be cooked but not mushy. Remove from heat. Add the bean and pea mixture to the pasta and toss. Serve with Roasted Garlic Croutons and some fresh frisee salad on top. If desired, salt and pepper to taste.
Note: Bouquet garni is an herb mixture that can be purchased in most markets. It is usually a mixture of dried parsley, thyme, bay leaves and rosemary. Or use your own favorite herb/spice mixture in this recipe instead. Recipes for Absolutely Fabulous No Butter Sauce can be found in Dressings & Sauces and Roasted Garlic Croutons can be found in Desserts & Baked Goods.