Here’s a simple and delicious recipe that uses one of the most underrated vegetables on offer – the humble pea.
Serves 4
Ingredients
450g fresh peas, shelled
150g pea shoots (tendrils, shoots, leaves), curly tendrils removed and discarded – if you can’t get pea shoots, use about ½ cup spinach instead
1 tablespoon extra virgin olive oil
1 bunch young spring onions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
300g penne pasta
30-40g Parmesan, grated
Method
Begin heating a large pot of water for the pasta.
Meanwhile, steam the peas over about 2cm of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them.
Do not discard the steaming water; pour it into a measuring cup.
Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
Heat the olive oil over medium heat in a large pan and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes.
Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper.
Add the peas, tarragon and parsley and about ¼ cup of the steaming water and heat through.
When the water in the pot comes to a boil, add the penne and salt to taste. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up.
When the pasta is ready, transfer ½ cup of the pasta cooking water to the pan with the peas and pea shoots.
Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.
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