Sweet, garlicky, cheesy pesto, sign me up! Swap out the pasta as you like, consider rice, other grains, zucchini noodles, or even toast in a pinch.

source/credits

Ingredients

-1 lb sugar snap peas, trimmed & strings removed

-1 lb short pasta – penne or rotini

-2-3 garlic scapes, roughly chopped

-Fresh herbs – mint, oregano, whatever you have on hand

-¼ cup olive oil

-½ cup grated Parmigiano Reggiano (or good quality equivalent)

-Fresh ground black pepper to taste

Directions

-Boil a large pot of salted water – you’ll use this pot to cook both the peas & pasta.

-Cook sugar snaps for 2 minutes, then remove 1 cup of peas. Rinse in cold water to stop cooking. Cut in half. Save to toss into the pasta at the end.

-Continue cooking the remaining peas for another 2-3 minutes, until they are tender.

-Remove peas from pot & put in blender. Save a cup of the cooking water.

-Return water you cooked the peas in, bring to a boil & add pasta. While pasta is cooking, finish the sauce.

-To peas in blender add garlic scapes, herbs, olive oil & cheese. Puree. Add some of the cooking water to thin sauce. Salt & pepper to taste.

-Drain cooked pasta & toss sauce with pasta & peas. Sprinkle more cheese on top.

-Enjoy!