Snap Pea Pasta

4.71 from 31 votes

This Snap Pea Pasta is the perfect quick and easy 20 minute spring recipe to make your whole family happy!!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Mediterranean

Servings: people

1 pound sugar snap peas thinly sliced
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic finely chopped
1 shallot finely chopped
¼ teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper to taste
⅓ cup finely grated Pecorino Romano cheese plus more to finish (or parmesan cheese)
1 lemon zested and juiced
10 ounces pasta

Heat the butter, olive oil, and a pinch of sea salt in a large skillet over medium-high heat.
Add the snap peas, garlic, shallot, and red pepper flakes. Sauté for 4–5 minutes, until the garlic is fragrant and the snap peas are just tender. Season with salt and pepper.
Turn off the heat and stir in the 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 pea mixture.
Toss everything together, taste, and adjust seasoning as needed. Top with extra cheese before serving, if desired.

Leftovers will keep for up to 3-5 days when refrigerated in an airtight container.