This is the best dish I’ve cooked in quite some time:

Linguine with Peas & Mushrooms
(This made 1 heaping serving.)

Linguine (fettucine or spaghetti can be substituted, I suppose … or probably any other pasta you happen to have in the cabinet)
3 to 5 tablespoons of salted butter (hey, I never said this was a low-fat recipe!)
5 or 6 sliced white “button” mushrooms
2 or 3 small handfuls of frozen sweet peas
1/4 a medium sweet onion, sliced fine (or is it “finely”?)
A clove or 2 of garlic, minced (I used about a full teaspoon of minced garlic from a jar)
Salt and pepper
Parmesan cheese

In saucepan, melt butter over medium heat. Add onions, mushrooms and garlic; saute for 5 minutes. Add peas and cook on low heat for another 5 minutes. Salt and pepper liberally. Set pan aside. (I prefer the mushrooms to be slightly softened but not mushy.)

Cook a serving of pasta according to instructions on the box. (I ALWAYS cook too much.) Drain pasta water and add a teaspoon or so of butter to pasta. Add mushroom-and-peas mixture to pasta. Allow to simmer for 5 minutes. Serve with freshly grated parmesan cheese on top. (I prefer this kind of cheese; freshly grated truly DOES make a difference, even with “standard” parmesan!)