1 Tbs olive oil
1 red onion, quartered and thinly sliced
1 splash white wine
1 cup julienned carrot
1 cup shelled peas (~3/4 lb)
1/4 tsp salt
1/4 tsp white pepper
8 oz dried linguine
1/4 cup basil leaves, roughly chopped
2 Tbs butter
1 Tbs lemon juice
1 recipe Roasted Tomatoes
1/4 parmesan
1. Heat water for pasta. Slice onions, pluck and chop basil, julienne carrots.
2. Place a skillet over low heat, add olive oil. When hot, add onions and a splash of white wine. Stew until the onions are mostly soft, 7-9 minutes. Put pasta into water when you add the onions to the pan.
3. Add the carrots, stir for 1 minute, add the peas and cook until they're bright green and tender, a minute or two. Season with salt and pepper.
4. Scoop the pasta into the pea mixture, allowing a little water to fall into the pan. Add the basil and butter, then toss well.
5. Squeeze lemon onto the pasta, toss and serve into warmed bowls. Make sure to spoon peas into bowls. Add one tomato per person (2-4 pieces depending on the size of the tomato), dust with parmesan and serve.
The original recipe is calle "Linguine with Onions, Peas and Basil" and seemed pretty bland and very green. I added the wine, the carrots, the roasted tomatoes and the lemon juice. Made once, w/o the lemon and with very little salt (5/10), worth trying again to see if suggested improvements help.