Pasta with Green Peas, Basil, & Scallions

A light, springtime pasta where green peas, scallions, and fresh basil do all the talking, bound together by a quick butter and vermouth sauce.

The scallions cook slowly in butter and dry vermouth for about 10 minutes until they soften completely and the vermouth reduces into a sticky, flavorful glaze that coats the pan. This is essentially a deglaze happening in slow motion, pulling all the butter’s browned milk solids into the sauce.

The peas and basil go in at the end on high heat for just two minutes. That quick blast warms the peas through and wilts the basil without cooking either one to mush. Pour everything over the pasta immediately and toss while it’s hot so the sauce clings.

Pro Tips

• Fresh peas are worth the effort in season. Parboil them briefly so they keep their snap. Frozen work fine the rest of the year.
• Use the green parts of the scallions too, not just the whites. They add color and a milder onion flavor.
• Don’t substitute white wine for vermouth. Vermouth has botanical complexity that plain wine can’t match.

Variations

• Add a handful of shaved Parmesan after tossing for a salty, nutty finish.
• Stir in a squeeze of lemon juice right before serving for extra brightness.
• Toss in diced prosciutto with the scallions for a heartier version.