Bring a large pot of water to boil. Cook pasta 1 minute less than package directions.
Meanwhile in a skillet, sauté snap peas with half the olive oil for 2 minutes over high heat until slightly brown and still crunchy. Season with salt and pepper.
Drain pasta reserving 1 cup of cooking water. Toss pasta with veggies over high heat, add reserved cooking water and combine well while water is reducing.
Turn off heat, stir in mint, cheese and remaining olive oil before serving.
