1/3 cup combined butter and 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 teaspoon red pepper flakes
1/2 tsp salt
Salt and black pepper to taste
1/3 cup finely grated Pecorino Romano cheese, plus more to finish (or parmesan cheese)
1 lemon, zested and juiced
10 ounces pasta
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the snap peas, garlic, shallot red pepper flakes and salt; sauté for 4-5 minutes until garlic is fragrant and the snap peas are lightly sautéed. Season with salt and pepper.
- Turn heat off and add cheese, lemon juice and lemon zest.
- Cook the pasta according to the package directions. Drain and add the cooked pasta to the skillet with the snap peas. Taste and adjust seasoning.
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