Lemon Basil Pasta with Peas

lemon_basil_pasta

Ingredients:

  • 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

Preparation:

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.

 

 

August 22, 2015 at our Bellgrade Store

Be savvy and well, with Gabrielle!

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Stop by and join us at our store in Midlothian, for our 2nd Free Cooking Demonstration with “Chef Gaby.” Gabrielle Tenney, has returned to the States from traveling with her Mom & Sister to Portugal, Spain and India. She will have some wonderful Flavor profiles going on at The Olive Oil Taproom!

She will be creating some wonderful dishes using our products. We will have our Gravenstein apple white balsamic Sangria, and she will be making “APPLE TINI’S” using the same balsamic vinegar.

We will have tapenades, crackers, and some ice cream to sample any of our Aged Balsamic Vinegars or our fruit infused extra virgin olive oils. Yes, you can put vinegar and extra virgin olive oil on ice cream if you believe it.

Featured dishes include:

  • Gazpacho with ShrimpSalad and Citrus Fenel Salt
  • Chickpea Masala with Blood Orange Harissa Olive Oil
  • Apple Martini with Gravenstein Apple Balsamic

Learn more about Gaby at www.savvyandwell.com

October 2, 2015 at Bon Secours

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October 2, 2015 from 2:30 to 8:30 p.m., we will be part of the Bon Secours Health System’s ANNIVERSARY celebration.

Join us there for a fun time as we gather together with other wonderful vendors to celebrate Bon Secours St. Francis’ Italian Theme of Eating Healthy!