Pasta With Snap Peas, Garlic, Lemon Zest, and Black Pepper (Vegan) Recipe

Instructions

1. 1

   Bring a 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 cornstarch and set aside.

2. 2

   Place 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.

3. 3

   Empty saucepan 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.