Instructions: If using fresh peas, parboil and drain. If using frozen, boil to thaw and drain. Heat the butter in a large skillet and add the vermouth and scallions. Cook for about 10 minutes until scallions turn soft and the vermouth thickens and deglazes the pan. Add the peas and basil, turn the heat to high for 2 minutes, and pour immediately over pasta. Toss well and serve.

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