While we’ve been trying to stay off the carbs at night lately, sometimes there is no better solution than pasta with whatever fresh vegetables and herbs you have on hand. In this case, we had fresh English peas, which we had our younger son shell, a basket of cherry tomatoes and the remains of bouquet of flat leaf parsley on its last leg. To make, bring a pot of water with two heaping tablespoons of salt to a boil. It sounds like a lot, but this means less salt to the pasta later. While the pasta cooks, saute 3-5 cloves of crushed garlic in enough olive oil to coat the bottom of the pan generously (a couple of glugs) for a couple of minutes or so. Before they start to golden, though cooked enough that they are transparent, add tomatoes, let them cook for a couple of minutes then add fresh peas. The peas don’t need much time, only a few minutes tops. Be sure to reserve a cup of starchy pasta water to toss. My new trick with spaghetti isn’t to strain it in a colander, but to pull it out with tongs and put right into a bowl so that you have some of the starchy water already in the mix. Toss with parsley and lots of parmesan cheese. Salt and pepper to taste. If it looks at all dry, add more pasta water and another glug of olive oil.