Recipe for pasta with snap peas and herbs – for two
This pasta dish is a quick and easy meal to prepare. It is a light meal and great for a mid-week dinner or lunch. The snap peas are sweet and tasty. Fresh herbs offer a fantastic taste plus their nutritional benefits. The fresher the ingredients, the better the taste.
Ingredients
- 6 oz spaghetti or linguini
- Sugar Snap peas enough for two (Sub snap peas – what’s the difference) See Note
- 1 cup parmesan cheese – grated
- 2 cloves of garlic minced
- 1/3 cup chopped red onion
- Half lemon – squeeze
- One teaspoon lemon zest
- Parsley and Tarragon – 2 to 3 tablespoons mixed – experiment with fresh herbs from your garden
- Pinch of Red pepper flakes – optional
- Olive oil
Method
- While pasta is cooking per instructions, sauté the onion, then add garlic. Add the snap peas and some red pepper flakes if using. Salt and pepper. Sauté until all ingredients are glimmering.
- When the pasta is ready and the ingredients are sautéed, use tongs to transfer the pasta to the ingredient pan. Moisture is good. Do not drain pasta – See Note
- Add the lemon juice, zest, and the cheese. Leave some cheese for later.
- Add the herbs and mix. Leave some herbs to dress one the plate or bowl.
- Serve in pasta bowls
Wine pairing
- White Bordeaux
- Medium bodied Zinfandel
- Cote du Rhone red
Notes
If you have a veggie garden snap peas and snow peas are easy to grow. Pick them just before cooking. No garden, no problem. We love Del Cabo Organic snap or snow peas. We buy them at Lunardi’s Markets.
We like cooking our pasta with a cold start. Celebrity chef Alton Brown likes this method.
