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Parmesan Snap Pea Pasta

My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. —Crystal Jo Bruns, Iliff, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings (3/4 cup each)


  • 1 pound fresh sugar snap peas (about 5 cups), trimmed
  • 1 package (16 ounces) angel hair pasta
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon coarsely ground pepper
  • 1-1/4 cups grated Parmesan cheese, divided


  • In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot.
  • In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil.
  • In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through.
  • Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
Nutrition Facts
3/4 cup: 258 calories, 9g fat (2g saturated fat), 7mg cholesterol, 254mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 10g protein.

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  • terry
    Jun 13, 2018

    I found the recipe to be true to the design. Great flavor and wonderful color. All I did was add sautéed prawns on top. Great dinner!