This spring gemelli pasta with sugar snap peas, crispy capers & soft-boiled eggs is a delicious and healthy dish that is packed with flavor and nutrition. The sugar snap peas add a crisp texture and a sweet taste to the dish, while also being low in calories and high in fiber. Snap peas are also rich in vitamin C, vitamin K, and folate, which are all important nutrients that support overall health.

If you're looking for an alternative to eggs, you can try using tofu or tempeh as a protein source. These plant-based alternatives are lower in cholesterol and fat than eggs and are also a great source of protein. So, whether you're a vegetarian or just looking to switch up your protein sources, this recipe offers a delicious and nutritious meal option that you can enjoy any time of the year.

spring gemelli pasta with sugar snap peas, crispy capers & soft-boiled eggs

prep time: 10 min
cook time: 20 min
2 servings

Dish ingredients

2 eggs

4 oz sugar snap peas

1 lemon

2 tbsp capers

1/2 tsp red pepper flakes

1/2 lb gemelli pasta

3 cloves garlic

2 tbsp butter

1/4 cup grated pecorino cheese

Preparation

1. Cook & peel the eggs. Heat a medium pot of salted water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place. Rinse the pot and refill with salted water; heat to boiling on high.

2. Prepare the ingredients. While the eggs cook, wash and dry the fresh produce. Peel and mince the garlic. Snap off and discard the stem end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Cut the sugar snap peas in half crosswise on an angle. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

3. Fry the capers. Place a paper towel on a work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers to thoroughly dry. In a medium pan, heat a thin layer of oil on medium-high until hot. Add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Transfer to a paper towel-lined plate and set aside in a warm place. Carefully discard the oil and wipe out the pan.

4. Cook the pasta. Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta. Rinse under warm water to prevent sticking.

5. Cook the sugar snap peas & aromatics. In the pan used to fry the capers, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, sugar snap peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the garlic is fragrant and the sugar snap peas are bright green.

6. Finish & plate your dish. Add the cooked pasta, butter, lemon zest, the juice of 2 lemon wedges and half the reserved pasta cooking water to the pan; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, fried capers and peeled eggs; season the eggs with salt and pepper. Serve with the remaining lemon wedges, if you’d like. Enjoy!

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