Parmesan Snap Pea Pasta

• 1 pound fresh sugar snap peas (about 5 cups), trimmed
• 1 package (16 ounces) angel hair pasta
• 5 tablespoons olive oil, divided
• 1 medium red onion, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon coarsely ground pepper
• 1-1/4 cups grated Parmesan cheese, divided

1. In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot.
2. In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil.
3. In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through.
4. Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

sugar snap peas, angel hair pasta, olive oil, red onion, garlic, salt, red pepper, ground pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/parmesan-snap-pea-pasta/ (may not work)