• 1 lb. Pasta
  Recommended shapes include:
• Ditalini (Barilla #XX) *Favorite
• Mini Shells
• Elbow Macaroni
• Onion
• LeSueur Peas

Directions:

Fill your pasta pot with enough HOT water to cover 1/2 pound of the pasta of your choice- usually a couple inches.
Boil the water over high heat.
When the water boils, add salt- 1 Tablespoon or so should be good.

While the water is heating, Chop 1/2 onion as follows: Thinking about lines of longitude (north-south) and latitude (east-west, equator) Halve longitudinally. Then cut one of the halves into thirds, also longitudinally. Then cut laterally into slices approx 1/4 inch thick. You want to end up with slices like the one in the front-left of the attached picture.
In small non-stick skillet (as long as it is big enough to fit the can of peas…) heat the Butter and Olive Oil on Medium-High until the butter foams.
Add the onion, stirring occasionally until the onions soften and become translucent (about 5-10 minutes)
Add the peas with all liquid from the can.
Immediately reduce heat to low/medium-low.
Add some salt. As if you were salting a plate of food, a few shakes will do.
Simmer, stirring occasionally until the peas look plump and are tender. (about 10-15 minutes)
Remove from heat, pour over pasta when the pasta is done.

When the water boils, and after you have added the salt, pour in 1/2 pound of pasta. Stir immediately, then stir occasionally as it boils until it’s done. Different shapes and brands take different amounts of time. Every few minutes fish out a piece and taste it. If it still crunches, it needs more time!
When the pasta is soft, and chews like cooked pasta, remove from heat and pour through strainer set in sink.
Shake/jiggle the strainer some (with pasta in it) to remove water trapped inside pastas
Immediately pour into a serving bowl, pour just a little (1-2 teaspooons) olive oil over the pasta and stir. This keeps it from sticking together.
Pour the peas over the pasta.
Stir.
Serve immediately.

(oh, and salt & pepper to taste)