1 pound snap peas, trimmed
1/2 teaspoon corn starch
1/2 pound ridged pasta such as cavatappi, penne rigate, or ziti
1/4 cup extra virgin olive oil
4 cloves garlic, finely sliced
Pinch red pepper flakes
Freshly ground black pepper
1 tablespoon juice and 1 teaspoon zest from 1 lemon
2 tablespoons minced fresh parsley leaves
Bring a large saucepan of salted water to a boil. Add snap peas and cook until bright green but still crunchy, about 2 minutes. Strain and run under cool water until chilled. Drain and transfer to a small bowl. Toss with corn starch and set aside.
Place pasta in now-empty saucepan and cover with water by 1 inch. Season to taste with salt. Place over high heat and bring to a boil, stirring occasionally. Continue to cook until pasta is barely al dente (follow package instructions for timing). Drain pasta, reserving 1/2 cup of cooking liquid. Add cooking liquid to bowl with snap peas, stirring to ensure cornstarch is dissolved.
Empty saucepan and wipe out with paper towels to dry. Add oil and garlic. Cook over medium high heat, stirring frequently, until garlic starts to take on hints of color around the edges, about 2 minutes. Add pepper flakes and a few good grinds of black pepper followed by snap peas. Bring to a boil, then add drained pasta, lemon juice, and parsley leaves. Toss to combine, Continue cooking, stirring constantly, until sauce is reduced to desired consistency (about 1 minute), season to taste with more salt and pepper if desired, and serve, topping each serving with lemon zest.
Roasted Fennel & Citrus
1 large fennel bulb
3 Tbsp. olive oil
1 tsp smoked sweet paprika
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 medium to large citrus like grapefruit or blood orange (cut into thick slices or wedges)
Preheat the oven to 400 degrees F.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, paprika, salt, and pepper and toss with your hands.
Put 1-2 citrus slices aside and reserve for later. Add the remaining slices to the baking sheet
Roast the fennel slices for about 30-40 minutes depending on thickness, until the edges are crisp and brown. During the last 10 minutes of cooking, squeeze reserved citrus juice over fennel.
Remove from the oven and cover. Taste for salt and pepper and serve.