2 c. fresh or frozen green peas
2 tbsp. butter
1/4 c. dry vermouth
1/2 c. chopped fresh scallions with tops
2 tbsp. finely chopped fresh basil
1/2 lb. fettuccine

Parboil fresh peas - boil to thaw frozen peas.

Heat butter in skillet. Add vermouth and scallions. Cook 10 minutes until scallions turn soft and vermouth thickens. Add peas and basil. Turn heat to high for 2 minutes. Pour immediately over pasta. Toss well and serve. Serves 4.