Entree
2 - 4 servings
15 minutes
15 minutes
Chef Ida Rodriguez
2 cups Organic Sugar Snap Peas
1/2 lbs. pasta
1/2 teaspoons saffron
3 tablespoons Parmesan cheese
Ground pepper to taste
In a saucepan of boiling salted water, blanch the sugar snap peas for 30 seconds, or until crisp-tender. Drain and refresh them under cold water. Cook pasta until al dente.
Combine peas and pasta in serving bowl. Sprinkle with the saffron, pepper and cheese. Mix and serve.
