Noodles and Peas

• 1 pound pasta, either wide egg noodles or fettucine, preferably imported
• 1 package (12 ounces) frozen small peas
• 1/4 cup grated Parmesan cheese
• 1/4 cup virgin olive oil
• 1 teaspoon salt
• 18 teaspoon freshly ground black pepper
• 1 cup cooking water from the pasta

1. Bring 3 to 4 quarts of water to a boil in a large pot.
2. Add the pasta, and boil it until tender (about 10 minutes for imported pasta).
3. Place the frozen peas in a strainer, and run them under hot tap water until all the ice particles have melted and the peas are defrosted.
4. Place the peas in a large serving bowl with the cheese, oil, salt and pepper.
5. When the pasta is cooked, remove 1 cup of its cooking liquid, and add it to the bowl with the peas.
6. Drain the pasta and add it to the bowl.
7. Toss well and serve immediately.

pasta, peas, parmesan cheese, virgin olive oil, salt, black pepper, water

Taken from cooking.nytimes.com/recipes/11560 (may not work)