10 ounces dried farfalle pasta
2 tablespoons sweet (salted) butter
4 medium shallots, minced to yield 1/2 cup
1/2 medium yellow onion, diced to yield 3/4 cup
2 cups vegetable broth
20 ounces fresh or frozen baby or petite peas
6 ounces sugar snap peas, stringed and stemmed
1 bunch flat-leaf parsley, coarsely chopped
2 stems basil, coarsely chopped
Salt and freshly ground black pepper, to taste
Boil a large pot of salted water over medium-high heat. Add the pasta and cook according to package directions. Drain.
Melt the butter in a large saute pan over medium heat. Add the shallot and onion; cook for 6 minutes, until they are just soft. Add a little of the broth if needed to keep them from browning.
Prepare a bowl of ice cubes and water for the peas.
Add broth (or what is left) to saute pan and bring to a boil. Boil for 5 minutes, then add 15 ounces of peas (about 3 cups) and boil for 5 minutes. Transfer peas to ice-water bath. Pour broth into a blender and let it cool for 10 minutes.
Bring a small saucepan of (unsalted) water to a boil. Add remaining peas (about 1 cup) and cook for 5 minutes, then use a slotted spoon to transfer them to a bowl. When water returns to a boil, add sugar snaps and cook for 3 minutes, then transfer to bowl with peas. As sugar snaps cool, cut them diagonally into 2 or 3 pieces each.
Add cooled peas to cooled broth in blender with the herbs and salt and pepper to taste. Puree until smooth.
Pour puree into same saute pan used to cook shallots and onion, then add cooked pasta, blanched peas and sugar snaps. Heat for 1 or 2 minutes over medium-low heat, tossing to combine. Adjust seasoning as needed. Divide among individual shallow bowls; serve hot.
Makes 4 servings.