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Sugar snaps, green peas, and pea shoots enrich this dish with sweet flavor and a bounty of pleasing textures. Look for pea shoots at your local farmers market or Asian market, or substitute watercress.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
10 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high. Add snap peas, and cook until bright green, about 1 minute. Using a slotted spoon, place snap peas in a bowl of ice water. Add pasta to boiling water; cook for 4 minutes or until al dente, adding green peas during the last 30 seconds. Drain and cool for 5 minutes.

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  • Drain snap peas, and cut in half diagonally.

  • In a large bowl, combine oil, rind, juice, salt, black pepper, and crushed red pepper. Stir with a whisk. Add pasta mixture, snap peas, and pea shoots; toss to coat. Top with cheese and basil.

Nutrition Facts

418 calories; fat 17.3g; saturated fat 4.4g; mono fat 9.2g; poly fat 2.2g; protein 14g; carbohydrates 51g; fiber 5g; cholesterol 49mg; iron 4mg; sodium 578mg; calcium 94mg; sugars 5g.
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