Pasta with Sugar Snap Peas

Dinner was a hit. The primi was Tagliatelle with Sugar Snap Peas. Aside from the pasta and olives, it was all locally sourced.

Recipe Info

shopping = moderate

time = significant

technique = easy

Pasta with Sugar Snap Peas

1 lb dried tagliatelle (bionature brand)

1 lb sugar snap peas

1 garlic scape

3 scallions

1 to 3 T butter

handful oil-cured olives

salt / pepper

1. wash and clean peas
2. snap each pea at the end and pull out the string
3. cut each sugar snap pea on the bias, about 1/4 inch wide (this will take a long time)
4. cut the scape into the thinnest discs you can
5. cut the scallions into thin discs
6. heat large pot of water with fistful of salt
7. heat large saute pan with 1T butter on medium-high
8. when butter stops sizzling, add scallions and pinch of salt
9. saute 2-4 minutes
10. add scape and saute 1 minute
11. add sugar snap peas all at once and toss well
12. [put pasta in boiling water]
13. saute 5-7 minutes
14. add olives
15. turn heat low
16. add pasta and 1/2 cup pasta water
17. toss and toss and toss
18. add more butter for more deliciousness
19. add salt and pepper as you see fit
20. turn out into large bowl