Pasta With Sugar Snap Peas, Feta & Mint

July 16, 2010

Our little garden was a bit neglected this past week, so when Hadley and I ventured through the gate today I was pleasantly surprised to find our crop of sugar snap peas bursting off their vines. I could have easily plopped down on the rocks and shared the bowl with her, but I came across a recipe I was eager to try:

And we just happen to have a surplus of mint {if you’d like some, please help yourself before it takes over the entire garden}:

How to eat a sugar snap pea, by Hadley:
1) bite a good chunk off one side
2) pull out the peas, one by one
3) eat them
4) hand over the empty pods to mama {who will happily devour their sweet goodness}

Pasta with Sugar Snap Peas, Feta and Mint:

Ingredients:
8 oz whole wheat penne pasta
8 oz sugar snap peas, trimmed
2 Tbsp olive oil
1 Tbsp unsalted butter
2 cloves garlic, minced
Zest of 1 lemon
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 oz crumbled feta cheese
2 Tbsp chopped fresh mint
Red pepper flakes (optional)

Directions:
1.  Bring a large pot of water to a boil. Add the pasta, and cook according to package directions. Add the peas 3 minutes before the pasta is ready. Drain.

2. In the same pan, heat the oil and butter over medium heat. Add the garlic and lemon zest, and sauté 1 minute (if the garlic begins to color, take the pan off the heat). Stir in the lemon juice, salt, and pepper. Quickly add back the drained pasta and peas, tossing well to combine.

3. Add the feta, mint, red pepper flakes (if desired), and more black pepper to taste, and stir gently to combine.

adapted from Parenting Magazine, which arrived in my mailbox yesterday, addressed to me, although I never subscribed. Love random surprises.

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