PEAS IN BUTTER SAUCE RECIPES

Steps:

• Cook 16 oz. fresh or dried wheat noodles in a large pot of boiling water according to package directions. Drain, reserving 1 cup noodle cooking liquid; set noodles aside.
• Whisk ⅓ cup oyster sauce, ⅓ cup soy sauce, 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar, and 1 Tbsp. sugar in a small bowl until combined; set sauce aside.
• Separate dark green tops from white and pale green parts of 6 scallions; thinly slice tops and set aside. Thinly slice white and pale green parts.
• Cook ½ cup (1 stick) unsalted butter and white and pale green parts of scallions in a large skillet over medium-high, stirring often, until milk solids are golden brown and scallions are softened and starting to brown, about 4 minutes. Add 4 garlic cloves, finely chopped, 8 oz. snow peas, ¾ tsp. mild chile flakes, and most of reserved scallion tops. Cook, stirring constantly, until milk solids are deep amber in color and snow peas are bright green and just crisp-tender, about 1 minute.
• Stir in reserved sauce and bring to a simmer. Add reserved noodles and pour in ¼ cup reserved noodle cooking liquid. Cook, tossing often and adding more noodle cooking liquid as needed, until sauce is glossy and clings to noodles, about 1 minute. Taste and add more soy sauce if needed.
• Divide noodles among bowls and top with more mild chile flakes and remaining scallion tops.

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.