| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta | 4 | Servings | ||
INGREDIENTS
| 2 | c | Fresh or frozen green peas |
| 2 | T | Butter |
| 1/4 | c | Dry vermouth |
| 1/2 | c | Chopped fresh scallions |
| Including tender green parts | ||
| 2 | T | Finely chopped fresh basil |
| Or 1 teaspoon dried | ||
| 1/2 | lb | Freshly made pasta |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 62
Total Fat: 7.2g
Cholesterol: 38.5mg
Sodium: 197.9mg
Potassium: 234mg
Carbohydrates: 25.2g
Fiber: 4.4g
Sugar: 3.9g
Protein: 7.5g