Recipe: Spaghettini with Peas and Herbs (using garlic, parsley, basil and chives)

SPAGHETTINI WITH PEAS AND HERBS

"This dish is simple to make and it is truly delicious. It comes from the Veneto area of Northern Italy and I first tried it in a little restaurant just off the Grand Canal in Venice. Butter is essential, so don't be tempted to use margarine, cooking oil or even a good olive oil."

1 pound fresh or frozen peas
6 tablespoons butter, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1 clove garlic, peeled and crushed
3/4 cup dried spaghettini
Salt and freshly ground pepper (to taste)
Freshly grated Parmesan cheese (for serving)

Steam fresh peas in a steamer, or in a covered saucepan, 5-8 minutes. If you are using frozen peas, cook as directed on the package.

Put butter in a bowl and mix in herbs and garlic; set aside.

Cook spaghettini in salted boiling water as directed on package.

Drain spaghettini well and return to the hot pan. Add peas and herb butter and toss together. Serve at once with salt, pepper, and Parmesan cheese.

Makes 4 servings
Source: Quick After-Work Vegetarian Cookbook by Judy Ridgway