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Sugar Snaps & Pasta

Chef Linda Weiss
Photograph: Linda Weiss

Talk about good. Just put these few ingredients together and you have a good meal. Think fresh sugar snaps and basil from the garden, linguine from the pantry, and Parmesano Reggiano from the refrigerator. It just cannot be beat. In fact, my mouth is watering just thinking about the olive oil and butter that browned as I sautéed the sweet sugar snaps and added all that golden goodness to the pasta.

Add some freshly grated cheese, a handful of fresh basil and you’ve got one delicious light meal that is as beautiful to look at as it is to taste. For a light luncheon or dinner meal, add a salad of mixed baby greens, grapefruit or mandarin oranges, slices of red onion, and red wine vinaigrette. Simple and delicious…

Linguine with Sugar Snap Peas, Basil & Parmesan

¾ pound sugar snap peas
1 tablespoon butter
1 tablespoon olive oil
1/8 to 1/4 teaspoon red pepper flakes, or to taste
1 pound linguine, cooked according to package directions
Handful of fresh basil or to taste, cut into ribbons or chiffonade
1 cup freshly grated parmesan, or to taste
Salt to taste

In a skillet over medium high heat, add the butter and olive oil. When it starts to sizzle, add the red pepper flakes and the sugar snap peas. Sauté the peas for about 4-5 minutes or until crisp tender. Salt to taste. Add the pasta to a large bowl, and then add the sugar snap peas along with the olive oil and butter from the skillet. Mix well, add cheese and basil, and serve immediately.

If you like garlic and you would like to add it to this dish, just add it to the butter and olive oil at the same time that you add the red pepper flakes. Just make sure that you keep stirring so that the garlic does not burn. Serves 6.

For Sugar Snap Peas and Potatoes or Sugar Snap Peas and Mushrooms, check out Linda’s recipes here: http://www.gardensmart.tv/?p=articles&title=Recipe_-_Sugar_Snap_Peas 

Follow Linda Weiss and Anne K Moore as they blog at Diggin’ It at the Christian Science Monitor website.


All articles are copyrighted and remain the property of the author.

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