A weeknight dinner that turns one bag of microwaved peas into something worth your time. The peas stay bright and crisp while garlic and butter do the heavy lifting, tossed through warm pasta for a meal that takes longer to cook the noodles than to finish the dish.

Serves 2. 20 minutes, 8 at the stove.

About 530 calories a serving, 14 g protein, 72 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz pasta, stirring once. Cook until just under al dente, about 8 minutes depending on shape, then drain but keep 1/4 cup pasta water nearby.8 min
2. While the pasta cooks, microwave the bag of sugar snap peas according to package directions until tender, about 3 minutes.3 min
3. Set a wide pan over medium heat and add 1 tablespoon oil and 2 tablespoons butter. When the butter foams, add 3 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly.1 min
4. Add the drained peas to the pan and toss gently for 1 minute to coat. Pour in the warm pasta and toss to combine, adding splashes of pasta water if the mixture looks dry. Season with salt and pepper to taste and serve at once.2 min

Note Swap the butter for heavy cream and add a handful of grated Parmesan for a richer sauce. Leftovers keep for one day cold or reheated gently. Serve with lemon wedges and a sharp green salad on the side to cut the richness.