friends at Serious East
and easy vegan pasta dish with snap peas flavored with garlic and black pepper.
A touch of cornstarch helps the sauce to emulsify into a pasta-coating texture.
YIELD: serves 2 to 3
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
snap peas, trimmed
teaspoon corn starch
pound ridged pasta such as cavatappi, penne rigate, or ziti
extra virgin olive oil
garlic, finely sliced
red pepper flakes
ground black pepper
tablespoon juice and 1 teaspoon zest from 1 lemon
tablespoons minced fresh parsley leaves
large saucepan of salted water to a boil. Add snap peas and cook until bright
green but still crunchy, about 2 minutes. Strain and run under cool water until
chilled. Drain and transfer to a small bowl. Toss with corn starch and set
pasta in now-empty saucepan and cover with water by 1 inch. Season to taste
with salt. Place over high heat and bring to a boil, stirring occasionally.
Continue to cook until pasta is barely al dente (follow package instructions
for timing). Drain pasta, reserving 1/2 cup of cooking liquid. Add cooking
liquid to bowl with snap peas, stirring to ensure cornstarch is dissolved.
and wipe out with paper towels to dry. Add oil and garlic. Cook over medium
high heat, stirring frequently, until garlic starts to take on hints of color
around the edges, about 2 minutes. Add pepper flakes and a few good grinds of
black pepper followed by snap peas. Bring to a boil, then add drained pasta,
lemon juice, and parsley leaves. Toss to combine, Continue cooking, stirring
constantly, until sauce is reduced to desired consistency (about 1 minute),
season to taste with more salt and pepper if desired, and serve, topping each
serving with lemon zest.