Choose a smaller whole wheat pasta, I like Orecchiette, but you can also use penne.
In large saute pan add two minced shallots, one clove of finely minced garlic and saute with quarter cup of EVOO. Add the peas at the very end so as not to over cook them. Turn off and set aside.
On another burner bring one quart of water to a vigorous boil. Add tablespoon of sea salt. Once boiling, add half pound of pasta to pot and boil for seven minutes for al dente. Strain immediately an add pasta directly to pea and shallot mixture. Add the zest of half a lemon and quarter cup of high quality Parmesan cheese. Chop you favorite fresh herbs like parsley, chives and even a small leaf of mint. Toss and finish with more EVOO and shaved Parmesan.
