- sea salt and freshly ground pepper
- 1/2 pound small pasta shapes
- 4 tbsp butter
- 1/4 cup finely diced scallion
- 1 pound sugar snap peas
- 3 tbsp chopped basil
- 1 tsp grated lemon zest
- 1/2 cup fresh bread crumbs
- ½ cup chopped parsley or more basil
Bring a large pot of water to a boil and add salt and the pasta. While the pasta is cooking, heat 2 tablespoons of the butter in a large skillet, add the scallion, and cook gently for a few minutes, until softened. Add the peas, basil, and 1 cup of the pasta water and stew until the peas are bright green and tender, 1 or 2 minutes. Add the lemon zest.
Crisp the bread crumbs in the remaining butter or oil in a small skillet. When the pasta is done, drain it, add it directly to the peas, and toss. Taste for salt, season with pepper, and toss with the parsley and bread crumbs.