Linguine with Pea Puree and Garlicky Spinach and Mushrooms

Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner.

For Pea Puree:
1 tbsp butter (or olive oil of you prefer)
1 clove garlic, minced
2 cups frozen peas
2 tbsp-1/4 cup pea cooking water (reserve after draining)
¼ cup Parmesan
Salt and pepper to taste

For Spinach & Peas:
1 tbsp olive oil
1 cup mushrooms, thickly sliced
3 large garlic cloves, minced
4 large handfuls of baby spinach

For Pasta:
250 g/9 oz whole wheat linguine (or pasta of choice)
Grated Parmesan for topping (optional)
Finely chopped parsley for topping (optional)

View the full recipe at Emma’s Little Kitchen →