Saturday, June 18, 2016

Pasta with Snap Peas and Parmesan

This is a super simple pasta side that requires just a few ingredients but is extremely tasty. I serve it with fish or any type of grilled meats.
Play with the vegetable you add. I made it different times with broccoli, snow peas. asparagus and baby carrots.

Pasta with Snap Peas and Parmesan
adapted from Bon Appetit April 1992

1/4 lb. ziti 
1/4 lb snap peas
1 1/2 Tbsp Tuscan herb olive oil*
Shaved Parmesan Cheese, to taste
Wild Garlic Crystal Salt Flakes, to taste **

Bring a large pot of water to a boil. Add the snap peas and cook 2 minutes until tender crisp. Remove with a slotted spoon to a colander and run under cold water to cool. Allow to drain and dry.

Add the ziti or the boiling water and cook according to package directions until al dente. Drain the pasta and return to the pot. Add the snap peas and olive oil. Toss to coat. Transfer to a serving bowl.

Top with Parmesan cheese and salt flakes and serve.

*You can substitute plain olive oil for the Tuscan Herb listed below. I just love the flavor of the Tastealotta Tuscan Herb infused Olive Oil
Falksalt Crystal Flakes Natural Sea Salt Wild Garlic 4.4 Oz
picture from
** Falksalt Wild Garlic Crystal Natural Sea Salt Flakes is a new favorite. The flakes are very large so they can be used as a garnish as well as a seasoning. Use them sparingly, a little goes a long way. You can always use kosher salt, garlic salt or any finishing salts that you have on hand.

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