Spaghetti Limone Parmeggiano with Sugar Snap Peas (Adapted from Gwyneth Paltrow's recipe)
3/4 pound (3/4) box spaghetti
1 1/2 cups finely grated fresh Parmesan cheese
1/2 teaspon freshly grouond black pepper
2 1/2 tablespoons extra virgin olive oil
3-5 tablespoons of pasta water, to thing
Sugar snap peas
Boil the spaghetti in salted boiling water, according to the package directions.
Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to to use the grater as a strainer - one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt and mix in the olive oil to form a wet paste.
Remove and discard the stem end and string from the sugar snap peas. Heat a tablespoon of extra virgin olive oil in a saucepan over medium high heat. Add the sugar snap peas, salt and pepper and toss occasionally until the sugar snap peas are crisp tender.
When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Add the cooked sugar snap peas and serve each portion with a sprinkle of salt, a fresh grind of black pepper and a few gratings of extra Parmesan.