| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh or frozen green peas |
| 2 |
tb |
Butter |
| 1/4 |
c |
Dry vermouth |
| 1/2 |
c |
Chopped fresh scallions, |
|
|
Including tender green parts |
| 2 |
tb |
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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