Recipe - Pasta With Sun-Dried Tomatoes And Sugar Snap Peas

1 pound Sugar snap peas
1 pound Fresh fettuccine
1 Jar marinated sundried
tomatoes; (4ounce)
1 tablespoon Dried Italian herb seasoning
or fine
; herbs
1 cup Freshly grated Parmesan
cheese
Salt and freshly ground
pepper

In a large pot of boiling salted water, cook the snap peas and the pasta
together for 2 to 3 minutes, until both are tender but still firm. Remove
from the heat and drain in a colander. While snap peas and pasta are
cooking, cut sundried tomato pieces in half. Place hot pasta and snap peas
in a large serving bowl. Add the tomatoes and some of the oil in which they
were marinated, if desired. Toss gently. Sprinkle on the herbs and toss
again. Serve immediately. Let each person add grated cheese, salt and
pepper, as desired. Makes 4