How to Cook Pasta With Snap Peas

Serves: 2-3

Preparation time: 5 mins

Cooking time: 20 mins

Ingredients needed to make Pasta With Snap Peas:

• ½ lb penne pasta or any other ridged pasta
• 1 b snap peas, trimmed
• 4 garlic cloves, finely grated
• 2 tsp fresh parsley leaves, minced
• 1 tbsp finely grated lemon zest
• 1 tbsp lime juice
• ½ tsp corn starch
• ¼ cup extra virgin olive oil
• Pinch of red pepper flakes
• Kosher salt and freshly ground black pepper to taste

Cooking instructions for Pasta With Snap Peas:

• Fill a large saucepan with water and stir in a dash of salt.
• Bring it to a boil and drop in the snap peas.
• Blanch for a couple of minutes so that they retain their bright green colour and remain crispy.
• Drain it out through a colander and rinse under running cold water.
• Drain again into a small bowl and sprinkle cornstarch over it; toss well to coat.
• Place the pasta in the same, empty saucepan and fill it up with water until it stands an inch from the base.
• Sprinkle a dash of salt to season and cook it over high heat until it starts boiling, stirring at times, until the pasta are cooked al dente.
• Drain it out into a bowl and pour ½ cup of its cooking liquid over the snap peas.
• Give it a good stir until the cornstarch dissolves and set aside.
• Wipe the saucepan dry with paper towels and drizzle oil into it.
• Throw in the garlic and sauté for a couple of minutes, stirring often, or until they brown slightly and sprinkle a dash of red pepper flakes over it.
• Ground black pepper on it generously and stir in the snap peas.
• Continue to cook until it begins to boil and fold in the cooked pasta.
• Add a splash of lemon juice and stir it into the mixture, along with the parsley leaves.
• Cook for a minute, while tossing at times to mix well, until the sauce thickens considerably and adjust the seasonings if necessary.
• Pour it into a serving bowl and finish it off with lemon zest.
• Serve right away.

 Image credit: Wikimedia Commons