- 8 oz whole wheat linguine
- 2 Tbsp butter infused olive oil
- 2 shallots, finely chopped
- ½ cup chicken stock
- 1 cup peas, I used frozen
- 1 lemon for zest
- 1 tsp. Lemon infused olive oil
- ½ cup sour cream
- ¼ cup Parmesan, grated
- ¼ cup basil
- Fresh cracked black pepper
Bring a pot of salted water to boil and add the pasta. As that is working, add your butter infused olive oil in a large pan. Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow it to reduce by half. When ready, add in the peas and the zest of ½ a lemon.
Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.
As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout. You can add some of the pasta water if it’s too dry.
For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.
Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.