2 cups sugar snap peas
1 grapefruit, pulled into sections, skin removed
5 tablespoons walnut halves
salt and freshly ground pepper to taste
2 tablespoons freshly grated Parmesan
1 cup sweet golden tomatoes, cut in half
2 4.25-ounce tins of sardines in olive oil
Open the grapefruit into sections and remove the skin. Blanch the sugar snap peas and then put in a cold water bath. In a large pan, bring water to boil with salt and a little olive oil, and cook pasta for 10–12 minutes until tender. Drain the pasta and toss with the oil from the sardines; then add the walnuts, tomatoes, grapefruit, and sardines to the pasta. Finally, add the Parmesan and serve.