Pasta with Green Peas, Basil, & Scallions
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
green peas
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
vermouth
dry, 1/2 c chopped fresh scallions, including tender green parts |
* |
| 2 | tablespoons |
basil
fresh, finely chopped, or 1 teaspoon dried |
|
| ½ | pound |
pasta
freshly made |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
green peas
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
vermouth
dry, 1/2 c chopped fresh scallions, including tender green parts |
* |
| 3E+1 | ml |
basil
fresh, finely chopped, or 1 teaspoon dried |
|
| 226.8 | g |
pasta
freshly made |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
If using fresh peas, parboil and drain.
If using frozen, boil to thaw and drain.
Heat the butter in a large skillet and add the vermouth and scallions.
Cook for about 10 minutes until scallions turn soft and the vermouth thickens and deglazes the pan.
Add the peas and basil, turn the heat to high for 2 minutes, and pour immediately over pasta.
Toss well and serve.
