Snow pea pasta - Testing

https://whatsgabycooking.com/snap-pea-pasta/

1 - This is it. Mostly unchanged with a few tweaks and more my writing style.

2 - Back to Testing from Test 1. I want the alliums to cook more so that they are soft and the snow peas are still a bit crisp. I want to avoid browning. Just softening.

1/3 cup combined butter and olive oil (about 35g butter and 35g olive oil)

1lb sugar snap or snow peas, thinly sliced

4 cloves garlic, finely chopped

1 shallot or 1/2 small onion, finely chopped

1/4 tsp. red pepper flakes

1/2 tsp. salt

Black pepper to taste

1/3 cup (30g) grated Parmesan cheese, plus more to finish 

1 lemon, zested and juiced (2 to 3 Tbsps. juice)

16 oz pasta 

1. Heat the butter and olive oil in a large skillet over medium-high heat. Add the garlic, shallot, red pepper flakes and salt; sauté for a few minutes, just until the shallots are starting to soften. 
2. Add the snow peas and cook another 4-5 minutes until the snap peas are lightly sautéed. Add the pepper. 
3. Turn the heat off and mix in the cheese, lemon juice and lemon zest. 
4. Cook the pasta until al dente. Save some of the pasta water. Drain and add the cooked pasta to the skillet with the snap peas.
5.  Turn the heat on again, to toss the pasta to coat with the sauce. Here you can adjust the sauciness to your liking by adding some of the pasta water and cooking it all together for a minute or so.
6.  Taste and adjust seasoning before serving with the extra Parmesan cheese on the side.