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Pistou Linguine

Season to taste with salt and pepper.
Pistou linguine. We recommend about 1 2 tsp 1 tsp salt and 1 8 tsp 1 4 tsp pepper. Bring the soup to a boil and simmer a few minutes until the pasta is cooked. Process until basil is finely chopped scraping down sides of bowl occasionally.
Taste and adjust seasoning as desired. Pistou is an olive oil based basil sauce from the south of france that closely resembles ligurian pesto. Cook linguine per package directions.
The pistou is incorporated into the soup just before serving. Add basil and 1 2 teaspoon salt. Season with pepper and cook stirring occasionally until the vegetables are completely cooked.
Cook the linguine in a large pan of salted boiling. Add the cooked beans and their liquid then the peas and pasta plus 2 quarts 2l water. Finely chop garlic in processor.
In a wok or deep frying pan melt the butter over high heat and add the mushrooms stirring to prevent burning. Drain and reserve 2 tbs of the pasta water. Keep the pistou sauce in a sealed jar in the fridge for up to 3 days.
Season to taste with salt and black pepper. Check the sauce consistency and add more pasta water to thin sauce as desired. Add the pea pistou.
Source : pinterest.com