Prep 5 mins
Cook 30 mins
I love sugar snap peas! From the April 2005 issue of Gourmet magazine.
- 1 lb sugar snap pea, trimmed and strings discarded
- 1 lb penne pasta
- 1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 1⁄4 cup extra virgin olive oil
- 1 ounce finely grated parmigiano-reggiano cheese, plus additional for serving (1/2 cup)
- Cook sugar snaps in an 8-quart pot of boiling salted water for 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking.
- Transfer cooled sugar snaps to a cutting board.
- Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl.
- Measure out and save 1 cup cooking water, reserving remaining water in pot.
- Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander.
- While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2 inch pieces.
- Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.
- Puree another batch in same mannner, forcing through sieve into bowl, and add cut sugar snaps.
- Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.