Ingredients
1 pound fresh sugar snap peas (about 5 cups), trimmed1 package (16 ounces) angel hair pasta5 tablespoons olive oil, divided1 medium red onion, finely chopped3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/8 teaspoon coarsely ground pepper1-1/4 cups grated Parmesan cheese, divided
Preparation
In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot.
In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return pasta to pot. Toss with 3 tablespoons oil.
In a large skillet, heat remaining 2 tablespoons oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through.
Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining 1/4 cup cheese.
