Sugar Snap Peas and Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement