Sugar Snap Pea Pasta

I love eating Sugar Snap Peas raw, they are so delicious. I got a bunch of Sugar Snap Peas from my CSA and I figured I would make a pasta dish with the Sugar Snap Peas for an awesome, quick dinner. This Sugar Snap Peas Pasta recipe is so flavorful and the texture of the soft pasta goes great with the crunch of the sugar snap peas. The sauce is light and flavorful, I use my homemade Basil Pesto for the sauce, something I like to always have made and in the fridge.

Sugar Snap Pea Pasta
Ingredients:
7 ounces whole wheat rotini pasta
1 Tbsp Ghee or olive oil
12 ounces sugar snap peas
1 1/2 cups chicken or vegetable broth
2 tsp cornstarch
3 Tbsp basil pesto
3 Tbsp heavy cream

Directions:

1. Cook the pasta according to the package directions.
2. While pasta is cooking, wash, trim and remove strings from the sugar snap peas. Heat a large skillet over medium heat.
3. Add ghee to the skillet, once ghee is melted and the pan is warmed up, add the sugar snap peas to the skillet. Stir fry the peas for 2 minutes.
4. Add broth to a measuring cup and sprinkle cornstarch into broth, whisk to dissolve cornstarch. Pour into skillet with sugar snap peas. Stir in the pesto and cream. Cook until sauce comes to a boil and thickens, about 3 -  5 minutes.
5. Once pasta is finished cooking, drain and add to skillet. Stir everything to combine and add salt and pepper to taste. Top with shredded parmesan cheese if desired.