Taglierini with Sun Dried Tomatoes and Snow Peas

Recipe By : The New Pasta Cookbook

• 3/4 pound fresh taglierini
• OR 1/2 pound dried
• 1/3 cup extra virgin olive oil
• 3 or 4 cloves garlic -- crushed
• 1 tablespoon fresh mint -- finely chopped
• 1 tablespoon fresh parsley -- finely chopped
• 12 to 15 snow peas -- sliced into thirds
• 10 to 12 sun-dried tomatoes, rinsed and drained -- sliced thinly
• juice of 1/2 lemon
• salt and pepper

Begin cooking taglierini in boiling salted water. Heat oil and very gently saute garlic and herbs for 1 to 2 minutes.
Add snow peas and toss for 1 minute, and then stir in tomatoes. Add lemon juice, and season to taste with salt and pepper.
Drain cooked taglierini and stir it into the pan with the vegetables. Serve immediately.