Spaghetti with Butter and Parmesan With Peas

This recipe is from Mark Bittman's web site:

Salt and freshly ground black pepper
4 to 6 tablespoons (1/2 to 3/4 stick) butter (I used 5 tablespoons)
1 pound long pasta, like linguine or spaghetti, or any other pasta
1 cup freshly grated Parmesan cheese, or more to taste
About 1 cup cooked peas (I used a 9 oz package of baby sweet peas)

Bring a large pot of water to a boil and salt it.

Meanwhile, bring the butter to room temperature (you can soften it in a microwave, but don't melt it). Put it in a warm bowl.

Cook the pasta until tender but not mushy; drain it, reserving some of the cooking water. Toss the pasta with the butter, adding a little of the water if necessary to thin the sauce (I used about 2-3 oz). Toss with the Parmesan, sprinkle with salt and pepper, add the peas, and serve immediately, passing additional Parmesan at the table.

This recipe is almost word-for-word with the original. It's easy to make and is delicious.