Sugar Snap Peas & Pasta

As much as we enjoy snacking on raw sugar snap peas, one can only eat so many. This dish caught my eye as a potentially interesting snap pea vehicle. It uses fresh peas as the base for a summery pesto.

I didn't make many changes, other than declining the recipe's suggestion to push the pesto through a mesh strainer. The dish seemed little harmed by my laziness.

Begin cooking one pound of snap peas.	In the middle of their cook time, remove one cup  of peas and run under cold water.
Cut the removed peas in half.	Mash one clove garlic with salt.
Purée remaining snap peas with garlic mash, olive oil, and cheese.	Toss cut peas and the purée with one pound of penne.

At dinner time, I added a chopped tomato and some shredded chicken and it became a main dish.

'Twas even better cold.

Recipe below; printer-friendly version here.