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| 1 pound pasta of your choice. I prefer fetuccine or small size spaghetti. |
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| 1 large clove of garlic, crushed in a garlic press | |
| 2-3 tablespoons of butter or margarine | |
| 1 medium to large onion, chopped to twice the size of the peas | |
| 2 cups frozen green peas, the tiny ones are best | |
| 1 teaspoon basil | |
| 1 teaspoon oregano | |
| a splash (2-3 tablespoons) of whatever white wine you are drinking, or water if you don't have any wine | |
| Salt and Pepper to taste | |
| To cook the pasta, follow package directions.
Generally, bring 4 quarts of water to a heavy boil, and dump in the pasta,
along with a tablespoon of oil (margarine or olive oil). Leave the cover off so
it won't boil over. Stir to separate the pasta. Cook the pasta for the time
mentioned on the package, starting the count from when the pasta is dumped into
the water. Taste a piece to see if it is the texture you like. While the pasta is cooking, heat the butter or margarine in a skillet over medium heat.. Add onions and saute about 4 minutes, just until they begin to turn translucent. Add the garlic and saute for one more minute. Add the peas, basil, oregano, salt and pepper, and saute for about 2 minutes. Add the wine and allow to steam for about 5 minutes, or until the peas are done. Serve over pasta with butter and parmesan. |
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