Serves 4

• 6 ounces fresh sugar snap peas
• 8 ounces uncooked dried egg noodles or fettuccine
• 1 cup shelled fresh or frozen  thawed) green peas
• 3 tablespoons olive oil 
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon  salt 
• 1/4 teaspoon black pepper 
• 1/8 teaspoon crushed red pepper 
• 3/4 cup pea shoots 
• 1 cup grated Romana cheese 
• 2 tablespoons fresh basil leaves, torn

1. Bring a large pot of water to a boil. Add snap peas and cook until bright green, about 1 minute. Using a slotted spoon, place snap peas in a bowl of ice water. Add pasta to boiling water and cook according to pasta cooking instructions until al dente. Add the green peas to the boiling water during the last 30 seconds of pasta cook time. Drain and cool for 5 minutes.

2. Drain snap peas, and cut in half diagonally.

3. In a large bowl, whisk together the oil, lemon zest, lemon juice, salt, black pepper, and crushed red pepper. Add pasta mixture, snap peas, and pea shoots; toss to coat. Top with cheese and basil.

 (about 1 ²/₃ cups per serving)

Calories 418 Fat 17.3g Sat fat 4.4g Mono fat 9.2g Poly fat 2.2g Protein 14g Carbohydrate 51g Fiber 5g Cholesterol 49mg Iron 4mg Sodium 578mg Calcium 94mg Sugars 5g Est. added sugars 0g