Pasta Aglio E Olio

Serves 4 to 6

Ingredients

• 1 tablespoon (15 mL) kosher salt, for the pasta water
• 1 pound (450 g) dried pasta
• 2 tablespoons (30 mL) olio santo, more to serve
• 1 cup (250 mL) fresh or frozen sweet peas
• 1/2 cup (125 mL) freshly grated Parmesan, plus more to serve
• 1/2 cup (125 mL) freshly chopped flat-leaf parsley, to serve (optional)
• Recipe Olio Santo ^[1]

Directions

1. For the pasta, bring a large pot of cold water to a rolling boil over high heat, and add the salt. Add the pasta and cook, stirring occasionally, until al dente. Drain well in a colander.
2. While the pasta is cooking, heat the olio santo in a pot large enough to hold the pasta, such as a 12-inch (30 cm) sauté pan, over medium heat. Add the drained pasta. Add the peas and warm through, about 3 minutes. Add the Parmesan and some freshly cracked pepper.
3. Plate the pasta, drizzle with olio santo, and top with the grated Parmesan and parsley (if using).