PENNE WITH BASIL-SCENTED SUGAR SNAPS, LEMON AND PARMIGIANO

PENNE WITH BASIL-SCENTED SUGAR SNAPS, LEMON AND PARMIGIANO

Serves 4 as a main dish.

Note: The pasta could be served hot, or at room temperature, which is often the case during Italy's summers. While penne works nicely, there is nothing sacred about using that particular shape -- try small shells, fusilli, cavatappi or others.

Pasta:

• 5 quarts salted water in a 6-quart pot

• 1 lb. penne pasta (I like imported, such as De Cecco, Rusticella, Latini, Settaro, Sgambero, Geraldo e Nola, La Molisana)

Vegetable Sauté/Sauce:

• 5 large garlic cloves, sliced paper-thin

• Salt and freshly ground black pepper

• 2 generous pinches hot red pepper flakes

• Shredded zest of a large lemon

• 2 to 3 whole green onions, cut into half-inch pieces on the diagonal

• 1/3 c. loosely packed fresh basil leaves, torn

• 1 to 11/2 c. coarsely grated Parmigiano-Reggiano cheese

• 1 to 2 tbsp. freshly squeezed lemon juice.

Directions

Set the water to boil, covered.

While the pasta cooks, generously film the bottom of a 12-inch, straight-sided sauté pan with the oil. Set it over medium-high heat. Once the oil is warm, stir in the garlic, salt and a generous amount of black pepper. Adjust heat so garlic cooks slowly but doesn't color. Once it is fragrant, blend in the red pepper flakes, lemon zest, green onions and peas.

Sauté the peas, uncovered, stirring often, until they are barely tender (about 3 minutes). If the pasta isn't ready yet, remove them from the heat -- do not cover. Once the pasta is drained, taste the peas for seasoning, and warm them.

Add about 1/2 cup of water to the pan and boil it for a few seconds, stirring. You want it to create more "sauce" in the pan, but not be watery.

Now add the pasta to the pan, tossing it to coat; the pan sits over medium to medium-high heat. You want the peas' "sauce" to permeate the pasta. Toss in the basil, then the cheese to taste, and finish with the lemon juice to taste. Serve the pasta hot or warm.

Nutrition information per serving:

Carbohydrates116 gSaturated fat5 gCalcium470 mg

Protein35 gCholesterol19 mgDietary fiber12 g