Sugar Snap Peas and Pasta

• sugar snap pea, trimmed and strings discarded↗1 lb
• penne pasta↗1 lb
• medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt↗1
• extra virgin olive oil↗1⁄4 cup
• finely grated parmigiano-reggiano cheese, plus additional for serving (1/2 cup)1 ounce

Step-by-step instructions

1. 1

   Cook sugar snaps in an 8-quart pot of boiling salted water for 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking.

2. 2

   Transfer cooled sugar snaps to a cutting board.

3. 3

   Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl.

4. 4

   Measure out and save 1 cup cooking water, reserving remaining water in pot.

5. 5

   Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander.

6. 6

   While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2 inch pieces.

7. 7

   Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.

8. 8

   Puree another batch in same mannner, forcing through sieve into bowl, and add cut sugar snaps.

9. 9

   Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.