INGREDIENTS:

• 1 pound low-fat kielbasa or smoked sausage, peeled and finely diced
• 3 teaspoons olive oil
• 2 teaspoons butter
• 6 cloves garlic, mashed
• 1 small onion, finely diced
• 3 tablespoons all-purpose flour
• 1 1/2 cup low-fat milk
• 1 cup frozen peas
• Salt and lots of black pepper
• Parmesan cheese
• Linguine pasta

METHOD OF PREPARATION:

1. In a 2 quart sauce pan, place the kielbasa or sausage, olive oil, and butter, and heat over medium heat. Add the garlic and onion and sauté for a minute or two, without browning.
2. Sprinkle in the flour and stir in the cold milk. Stir frequently until the mixture thickens slightly, allowing to simmer for about 5 minutes.
3. Stir in the peas, a little salt, a lot of black pepper, and the parmesan cheese.
4. Cook the linguine ‘al dente’ and toss with the sauce as needed.

Cooking with Class airs on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

The following recipes were featured during "Marathon Week," April 28, 2008 and were presented by Chef Peter Kelly, associate instructor.