Start heating a pot of water for the pasta.

-Boil 1# fresh linguine until al dente and then drain.

-In a small frying pan, toast a handful of chopped walnuts in butter, being careful not to burn them.

-Shell 1 pound of fresh shell peas.

-Chop up or put through a press, 1-2 cloves of garlic.

-Melt 1-2 TBS butter in a wide skillet.

-Add the garlic and cook for 1 minute.

-Add the shelled peas and cook until they’re bright green and tender about 1-2 minutes.

-Season with salt and pepper.

-Add the pasta to the peas, along with 2 TBS butter, 3 TBS finely chopped herbs (mint, dill and/or green onions and the walnuts.

-Toss together.

-Serve along with a dish of freshly shaved or grated Parmesan cheese.