Springtime Pasta with Snap Peas and Burst Tomatoes
Ingredients
- 1 poundpasta
- 2 cupscherry tomatoes
- 8 ouncessnap peas
- 3 clovesgarlic
- 4 tablespoonextra-virgin olive oil
- 1lemon
- ½ cupfresh basil
- ½ cupparmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Halve 2 cups cherry tomatoes.
- 02
Trim snap peas and cut into bite-sized pieces.
- 03
Mince 3 cloves garlic.
- 04
Tear or roughly chop 1/2 cup fresh basil leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- 02
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add the cherry tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until the tomatoes begin to blister and burst.
- 04
Add the snap peas to the skillet and cook for 2–3 minutes until bright green and tender-crisp.
- 05
Toss the cooked pasta into the skillet with the vegetables. Add 1/2 cup of the reserved pasta water, the juice of 1 lemon, and tear in the fresh basil. Toss gently to combine, adding more pasta water if needed to create a light, silky sauce.
- 06
Taste and season with salt and black pepper. Divide among plates and top with shaved or grated parmesan cheese. Serve immediately.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes when cooking the garlic. A pinch of dried oregano in step 3 adds Mediterranean warmth. For more brightness, finish with a small handful of fresh mint or arugula just before serving.
This dish is best served immediately while the vegetables are at peak freshness. For a protein boost, add a fried egg on top or toss in white beans.