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I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

12 to 16 oz. short or small-ish pasta, such as cavatappi, small shells, rigatoni, fusilli

Kosher salt

1 garlic clove, finely grated

2 lemons, zested and juiced

1 bunch scallions, thinly sliced

⅓ cup olive oil

Freshly ground black pepper

10 to 12 ounces snap peas, halved lengthwise

1 to 2 cups peas (fresh and blanched or frozen and thawed*

4 oz. parmesan, pecorino or other hard, salty cheese, coarsely chopped

1 to 2 cups herbs, such as parsley, basil or tarragon

1 to 2 cups pea shoots, if available, parsley tender stems and leaves, if not

note: for blanching fresh, I usually go 60 to 90 seconds, until they’re bright green and tender. For frozen, I simply cover them in hot water from the tap to quickly thaw.

Directions at anewsletter.alisoneroman.com

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