Cacio e Pepe Pasta with Slivered Sugar Snap Peas & Zucchini | The Kitchen Scout

Name: Cacio e Pepe Pasta with Slivered Sugar Snap Peas & Zucchini | The Kitchen Scout
Ingredients: 2 Tablespoons extra virgin olive oil, plus more for drizzling; 1 shallot, chopped; 2 garlic cloves, minced; 2 slender zucchini (1 pound total), sliced in 4 lengthwise and then chopped into 1/2 inch pieces; 1 Tablespoons black peppercorns (you can cut this back for sensitive palates); 1 pound sugar snap peas, trimmed and sliced on the diagonal into thin slivers; 1 pound Campanelle pasta (or other short pasta such as fusilli); 1 cup grated Parmesan cheese; 1/2 cup finely grated Pecorino Romano; 1 teaspoon kosher salt

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Wow - that's a long title for a recipe! I even left out the word "salad" after pasta. Although I developed the recipe as a pasta salad, the second time I made it I thought it would be delicious, if...

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Ingredients

2 Tablespoons extra virgin olive oil, plus more for drizzling
1 shallot, chopped
2 garlic cloves, minced
2 slender zucchini (1 pound total), sliced in 4 lengthwise and then chopped into 1/2 inch pieces
1 Tablespoons black peppercorns (you can cut this back for sensitive palates)
1 pound sugar snap peas, trimmed and sliced on the diagonal into thin slivers
1 pound Campanelle pasta (or other short pasta such as fusilli)
1 cup grated Parmesan cheese
1/2 cup finely grated Pecorino Romano
1 teaspoon kosher salt