Source: The Old Farmer’s Alamanac
Yield: 4 servings
- Wagon-wheel pasta: 10 Ounces
- Butter: 1 Tablespoons
- Sliced new baby onions or scallions, including some of the green part: 1 Cups
- Green peas, about 2 pounds in the shell: 2 Cups
- Heavy cream: 1 Cups
- Shredded fresh basil: 2/3 Cups
- Lime juice, or more to taste: 1 1/2 Tablespoons
- Salt, or to taste: 1/2 Teaspoons
- Cooked, peeled very small shrimp, preferably Maine: 3 Cups
Start the pasta.
As soon as the noodles are in the water, melt the butter in a large, nonstick skillet over medium heat. Add onion and cook, stirring frequently, until it’s just translucent, about 3 minutes.
Add peas and cream, bring to a boil and cook until peas are bright green and cream is reduced by about a third, 3 or 4 minutes.
Add the smaller amount of basil, the lime juice, the half-teaspoon salt, and the shrimp. Heat through, then taste and add more basil, lime, and/or salt, if desired. Turn off the heat but leave the pan on the burner to keep warm until the pasta is ready.
As soon as the pasta is al dente, drain, toss with the sauce and serve at once.