Sugar Snap Peas and Pasta

Ingredients for Sugar Snap Peas and Pasta

• 450g sugar snap peas, trimmed and strings discarded

• 450g penne

• 1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoons salt

• 60ml extra-virgin olive oil

• 30g finely grated Parmigiano-Reggiano (120ml ) plus additional for serving

How to make Sugar Snap Peas and Pasta

Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 200g 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 240ml 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 200g sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 60ml cheese, and 60ml saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.

Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 120ml saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.