Parmesan Snap Pea Pasta

Adapted from Taste of Home Farm to Table

1lb. fresh sugar snap peas (about 5 cups), trimmed
1pkg. (16 oz.) angel hair pasta (half whole wheat)
5 Tbs olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
½ tsp. salt
¼ tsp. crushed red pepper flakes
1/8 tsp. coarsely ground pepper
1 ¼ cups grated Parmesan cheese, divided

1. In a 6-qt. stockpot, bring 16 cups water to a boil.  Add the peas; cook, uncovered just until crisp-tender, 3-4 minutes.  Using a strainer, remove peas from pot.
2. In the same pot, add the pasta to boiling water; cook according to package directions.  Drain, reserving 1 cup cooking water; return to the pot.  Toss with 3 Tbs. olive oil.
3. In a large skillet, heat remaining oil over medium heat; sauté onion until tender, 2-3 minutes.  Add garlic and seasonings; cook and stir 1 minute.  Stir in peas; heat through.
4. Toss with the pasta, adding 1 cup cheese and reserved cooking water as desired.  Sprinkle with remaining cheese.