By the looks of this mixing bowl, it's sugar snap pea season!

Like lettuce, this is a crop best enjoyed fresh, so I don't put it by for later. Taking a cue from Tamar Adler's An Everlasting Meal, I created this little concoction which is so simple it allows all the ingredients to speak for themselves.

I sauteed the pea pods and some cherry tomatoes I had on hand in some olive oil, garlic, onion, salt, and pepper,

then dumped them, along with some Parmesan cheese, atop a mound of cooked rotini. The olive oil on the veggies was really enough to oil up the pasta, and the dish was tasty and beautiful in its simplicity.