Sweet Pea Pasta Toss

• 16 ounces uncooked whole-wheat spaghetti
• 3/4 pound fresh sugar snap peas
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 large shallot, thinly sliced (about 1/4 cup)
• 1 large garlic clove, minced (about 1 tsp.)
• 1 cup frozen green peas, thawed
• 3 cups lightly packed pea tendrils
• 3/4 cup shaved ricotta salata
• 1/2 cup thinly sliced mint leaves
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Cook pasta according to package directions, adding sugar snap peas to boiling water during last 1 minute of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain.
2. Whisk together olive oil and next 4 ingredients in a large bowl. Add pasta mixture to bowl; toss to coat. Gently stir in peas and next 3 ingredients. Sprinkle evenly with salt and pepper. Serve immediately, or cover and chill up to 4 hours.

sugar snap peas, extravirgin olive oil, lemon zest, lemon juice, shallot, garlic, frozen green peas, lightly packed pea tendrils, mint, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sweet-pea-pasta-toss (may not work)