Sugar snap peas and cashew penne

   Sugar snap peas are so delicious and because their season is so short, I like to enjoy them in as many ways as possible. This particular pasta dish make a quick weeknight dinner.

Ingredients (serves 4)

- 1 package 500g penne (or other pasta of your choice)

- 400 g sugar snap peas

- 4 garlic cloves, smashed and minced

- 1/4 cup cashews

- a few parsley sprigs, finely chopped, to garnish

- 3 Tablespoons extra virgin olive oil

- salt and pepper

   Boil the pasta al dente, in salted water, according to the instructions on the packaging. Drain, reserving about 1/4 cup of the cooking water. Meanwhile, bring a large pot of water to a rapid boil, blanch the sugar snap peas for 1 minute, drain and rinse under cold water, reserve. In a food processor, pulse the cashews to a fine meal consistency. Heat the evoo in a non-stick pan, add the sugar snap peas, toss to coat with the oil, add the cashews and sauté about 3 minutes, add the garlic and sauté  30 seconds or until garlic is fragrant, add the pasta cooking liquid you have previously reserved and continue cooking until liquid is absorbed, about 1 minute longer. Remove from heat and garnish with the parsley. Enjoy!