Linguine With Basil-Pea Cream

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3 tablespoons butter, divided

1/2 cup chopped leek

1 1/2 cups fat-free, less-sodium chicken broth, divided

2 (10-ounce) packages frozen green peas

1 cup fresh basil leaves

1 tablespoon extravirgin olive oil

2 (8-ounce) packages presliced mushrooms

2 garlic cloves, minced

6 cups hot cooked linguine (about 12 ounces uncooked pasta)

1 1/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

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