Spaghetti to serve two (err on the light side)
Fresh or frozen peas, about 3/4 cup
Fresh garlic, 2-5 cloves, to taste
3-4 tablespoons butter or olive oil
Salt and pepper
A sprinkle of herbs
Parmigiano cheese, to taste
Cook pasta to desired softness. Steam peas over pasta water for first five minutes.
Melt butter in a frying pan over medium-low heat and saute chopped garlic for about two minutes. Add the peas after they finish steaming, and saute for another five minutes at low heat.
When spaghetti is cooked, drain it and add it to the cooked garlic and pea mixture.
Season with salt and pepper to taste, and add about one teaspoon of parmiggiano per serving.
from NY Times reader recipes.