What do you call the act of removing peas from their pod?  I have always called this “shelling peas” but recently came across this recipe that calls it “shucking” peas!  Do you use one of these words or another altogether?  Leave your answer in the comments below! Whatever it’s called, it’s a sure sign of summer. The full recipe for linguine with peas and red onion is after the jump.

For this recipe, you’ll need 2 cups of peas.  I only got about a cup out of my CSA’s peas, so I made up the rest with frozen ones I had on hand.

 

Next, heat 1 tablespoons of butter in a skillet.  Add a thinly sliced red onion and a little water.

Cook the onions until they are softened.

Then, add the peas and cook 1-2 minutes.  The fresh peas will turn a bright shade of green.

 

Finally, add cooked linguine (about a half pound dry)

Toss linguine, onions and peas with a quarter cup of basil (I didn’t have quite that much on hand) and 2 tablespoons of butter.

 

Unlike some previous recipes, this makes a really pretty plate!

 

Linguine with Peas and Red Onion, adapted from The New Vegetarian Cooking for Everyone.

3 tablespoons butter
1 red onion, quartered and thinly sliced crosswise
1/2 pounds fresh peas, shucked, or 2 cups frozen
Salt and pepper
8 ounces fresh or dried linguine
1/4 cup basil leaves, plucked into pieces
3 tablespoons parmesan (optional, but delicious)

Heat water for pasta. Melt 1 tablespoon butter in skillet. Add the opinion and a few spoonfuls of water and stew until softened, about 8-10 minutes. Add peas and cook until bright green and tender, around 1-2 minutes. Season with salt and pepper

Cook pasta and add to peas and onions, toss to combine along with some pasta water. Add basil and 2 tablespoons butter and toss.  Sprinkle with parmesan.