Fun with Snap Peas – A Colorful Pasta Creation and Running Update

Snap Peas are in abundance in the garden, and they are juicy and sweet! Cam has been requesting snacks of snap peas every few hours – it does a gardening mother proud.

Even with our eating as may as we can right off the vine, I still have plenty for playing with at dinner time.

Once I started adding ingredients, I didn’t stop. The result was a fresh, colorful and very flavorful pasta dish that I will definitely be making again and again.

I am not sure what to call this, it is minty and lemony, it has a mediterranean touch, but it also has an interesting list of ingredients. Kaleidoscope comes to mind, but I think for now it will be “Snap Peas and Friends Pasta with Feta.”

Running update
It wasn’t pretty, it wasn’t fast, but I did my 9 mile run yesterday. Still trying to figure out my best run/walk ratio, I am varying between 4:30 and 6 minute runs with 30 to 45 second walks. The good thing is that my leg seems to have healed, no pain during or after the run. My half marathon is in 4 weeks. I want to up my weekly mileage between now and then.

Snap Peas and Friends Pasta with Feta

12 oz. pasta (I used rigatoni, but any shaped or tubular pasta should work well)

8 oz snap peas, strings removed (from the garden)

2 carrots, peeled and cut into 1/2″ thick disks

2 Tbsp olive oil

1 Tbsp unsalted butter

3 cloves garlic, minced

1/4 tsp dried mint

Kosher salt & freshly ground black pepper

1 cup grape tomatoes, halved

1 avocado, chopped

4 oz Feta, cut into small cubes

Splash of lemon juice

Directions

Cook the pasta in a large pot of salted water according to package directions. During the lat 3 minutes of cooking, add the snap peas and carrots.

Meanwhile, heat the olive oil and butter in a small skillet over medium-high heat. Add the garlic and cook for 30 seconds to 1 minute. Remove from heat. Add the mint and a dash of salt and pepper. Pour into a large serving bowl.