Ingredients:

• Olive oil spray
• 1 medium onion, sliced (2 cups)
• 1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)
• 2 medium cloves garlic, crushed
• 2 tablespoon pine nuts
• 1/4 pound uncooked rotelle or fusilli pasta (about 1 1/2 cups)
• 2 teaspoons olive oil
• 1 tablespoon tomato paste
• salt
• freshly ground black pepper

Procedure:

Bring three to four quarts of water to a boil in a large pot.

While the water comes to a boil, heat a large nonskillet on medium-high and spray with olive oil spray. Saute onions for five minutes – do not brown. Add sugar snap peas, garlic and pine nuts. Saute for another five minutes. Remove from heat and spoon into a large bowl.

Meanwhile, cook pasta for about 10 minutes in the boiling water. Remove 1/4 cup pasta water, and mix with olive oil and tomato paste. Set aside. Drain pasta and add to bowl with onion mixture. Pour tomato mixture over pasta and toss well. Add salt and pepper to taste.