Since JOHO has just started its Fit For 5K Program, this recipe is definitely appropriate! 
This tagliatelle pasta primavera is great for a quick post run lunch or dinner.


Tagliatelle with Peas, Chili, and Mint


Ingredients

• Salt
• 2 Cups shelled peas
• 1 Pound tagliatelle, fettuccine, or linguine pasta
• 3 Tablespoons olive oil, divided
• 1 Tablespoon minced fresh hot chili (like Thai)
• 1/2 Cup chopped fresh mint, plus more for garnish
• 1/2 Cup freshly grated pecorino Romano cheese, plus more for garnish
• 
  

Instructions

Fill a large pot with hot water. Heat it over high heat until boiling. Salt the water and then add the shelled peas. Cook until tender, 3 to 5 minutes. Remove the peas with a sieve and set aside. Add the tagliatelle to the boiling water. 
Meanwhile, put two tablespoons of the olive oil in a medium skillet over medium heat. When the oil is hot, add the minced hot chili and the peas and cook, stirring occasionally, about 2 minutes. 
When the pasta is tender, drain it, reserving about 1/4 cup of the cooking water. Return the tagliatelle to the pot and toss it with the peas, chili, mint, and cheese. Add the cooking water to thin the sauce, if desired. Serve garnished with more mint and cheese.
Serves 6.


Nutrition Information

Calories per serving 393
Carbohydrates 64 grams
Fiber 5 grams
Protein 15 grams
Fat 11 grams


Read more here
Source: Runner's World