Pastas dishes, like pizzas and omelets, are aways a blank slate for me. You really can add almost anything to a pasta, so what ingredients you add really comes down to what is fresh, seasonal and available. When fresh peas are in season, it’s hard to resist adding them to a pot of boiling pasta water for just a minute or so before the pasta has finished cooking. You could add a good amount of salt, pepper and olive oil and leave it at that, or you could add any number of other ingredients. This recipe adds zucchini, radishes, lemon and mint to compliment the peas, giving you a pretty and light vegetarian meal, perfect for spring.
You can slice the radishes into rounds or cut them into small wedges if you prefer, but if you manage to find baby zucchini, having both the radishes and zucchini in rounds makes for a very pretty dish.