Truffled Angel Hair with Peas

This dish is what I like to call comfort food on crack. Truffled angel hair with peas is my go-to when all I can think about is pasta. I should warn you- you may not be able to stop after just one portion, but I dare you to try...

Ingredients:

1 box whole wheat angel hair (thin) spaghetti
1 16oz bag of frozen peas
4 cloves of garlic
1 small shallot
5 tablespoons olive oil
1 tsp. cayenne pepper
3 tablespoons truffle oil
1/2 cup grated Parmesan cheese
Salt & Pepper, to taste

Procedure:

Boil pasta al dente (firm, but not hard).

While the pasta boils, mince the shallot and garlic (or put the garlic cloves in a garlic press). Heat 3 tablespoons olive oil on a medium high heat. When the oil is hot, begin to saute the onion. After about 3 minutes of sauteing the onion, add in the garlic and saute for another minute or two (before the garlic begins to brown).

Add in the frozen peas, mix well. Now, throw in the rest of the olive oil (2 tablespoons), 1 tsp. cayenne pepper, 1 tbsp. salt, & 1 tbsp. black pepper. Stir and mix well, letting the peas soften. This should take no more than 5 minutes.

Toss together strained angel hair with the sauteed peas, add in 2-3 tablespoons truffle oil (taste as you add to see how strong of a truffle flavor you would like), and some more salt & pepper (again tasting as you add to your desired taste level). Top with grated Parmesan cheese. Serves 6. Enjoy!