Serious Eats - seriouseats.com

i make this as a stew, using chicken stock as a cooking liquid. i also put a teaspoon of sugar into it.

mrestko: Opps, my bad. Add the chicken stock along with the vermouth.

That looks delicious, and relatively easy too. I just have to buy lots of vegetables. It also looks like a good dish, or guideline recipe, for getting rid of any extra vegetables at the end of the week.

How funny - I am literally finishing off a bowl of pasta and peas now. I make this a lot, but here is how I do it:

Pasta (or today, frozen tortellinis)
Par-boiled broccoli, asparagus, or brussel sprouts
OR spinach or swiss chard
Frozen Peas
2 tbs butter
2 tbs olive oil
1 tb heavy cream
Garlic
Parmesan
Mozzarella
Parsley
Red pepper flake
salt and pepper

Boil the pasta and the veggie of your choice (or if spinach or chard, leave out at this point). Drain well, and in the same pot, melt the butter and olive oil together. Add the garlic and red pepper flake, and saute for a few minutes, making sure the garlic doesn't burn. Then add the frozen peas and cook through, a few minutes more. Then, if using spinach or chard, saute until wilted. Then add the pasta and boiled veggies (if using). Stir together, and add the cream and parsley. Stir once more, and season with salt and pepper to taste. Once this is plated, sprinkle with shredded mozzarella and fresh Parmesan.

I make something like this but cheesier.
You take the peas and cook them in bacon/pancetta while you are boilg the pasta.
Set aside
2/3 cup sour cream
2 TBS butter
1/2 cup grated cheese of your choice

When the pasta is ready toss the sour cream, butter and grated cheese with the hot pasta, season salt pepper and then throw the peas and bacon on top. MMMMMM !!!