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Ingredients
- 1 lb fettuccine
- 3 c. whole sugar snap peas
- 4 x cloves garlic, diced
- 2 Tbsp. extra virgin olive oil
- 1 c. minced lemon basil Salt and freshly grnd pepper to taste Basil leaves for garnish
Directions
- Bring water to boil in a large pot. When boiling, add in pasta and cook according to package directions. When pasta is al dente, remove from water, drain and set aside.
- While pasta is cooking, heat extra virgin olive oil in a large, deep saute/fry pan. Add in garlic and snap peas. Cook 2 min, or possibly till snap peas are just tender. Add in basil and toss. Add in cooked pasta and gently mix together. Add in salt and pepper.
- Garnish with whole basil leaves. Serve immediately.
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