About ten snapsnow peas, roughly chopped. (I like to have three sizes, thinly sliced, bite sized, and one or two whole snap peas)
About a two tablespoons of bright light white wine or a bit of the reserved cooking liquid from the pasta and some lemon zest
About a tablespoon of julienned fresh basil
Fresh grated Parmesan or Reggiano to taste
Salt and Pepper to taste
Cook the pasta according to desired doneness and set aside reserving a few tablespoons of the cooking liquid.
Add the olive oil to a pan preheated over a low to medium low heat, add the garlic, a pinch of salt and pepper, and then a minute later the peas. Toss until just hot add the wine (and/or the reserved cooking liquid and lemon zest) and remove from the heat. Toss the pea mixture and the pasta together and served topped with the basil and grated cheese.
summer peas and angel hair pasta https://www.recipefiction.com/2015/06/summer-peas-and-angel-hair-pasta.html