Name: Pea Shoots Pasta
Yield: 6
Ingredients: 16 oz box of farfalle pasta; 2 cups vegetable broth (can also use chicken broth); 1 cup frozen peas; 6 oz pea shoots tendrils, shoots, leaves – everything!; 2 tbsp olive oil; 2 cloves garlic minced; 2 tbsp scallions finely chopped; ½ cup grated parmesan cheese; 1 tbsp lemon juice; salt + pepper to taste; 2 tbsp mint finely chopped

AuthorSuperSprout.FarmCategoryRecipes

Yields6 Servings

16 oz box of farfalle pasta

2 cups vegetable broth (can also use chicken broth)

1 cup frozen peas

6 oz pea shoots tendrils, shoots, leaves – everything!

2 tbsp olive oil

2 cloves garlic minced

2 tbsp scallions finely chopped

½ cup grated parmesan cheese

1 tbsp lemon juice

salt + pepper to taste

2 tbsp mint finely chopped

Instructions

Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes

Cook your pasta according to box instructions. Set pasta aside.
Bring 2 cups of broth to a boil, add frozen peas and cook for 4 minutes. With 2 minutes remaining, add pea shoots. Drain peas and pea shoots from broth, but save 1/2 cup of broth and set aside.
Place pea shoots on a cutting board and chop them up. I like to do them all at once with a sharp knife, giving them 3-4 chops.
Add olive oil to a large skillet and heat over medium heat, adding minced garlic and scallions and cooking until slightly browned, about 2 minutes. Add peas and pea shoots, stir and cook an additional 2 minutes. Add remaining broth to pea shoots mixture.
Add cooked pasta, parmesan cheese and lemon juice to skillet, stirring to completely mix and coat all the ingredients with parmesan. Season with salt and pepper to taste.
Add fresh mint on top, serve on plates.

Nutrition Information:
Calories: 350kcal (18%)

Ingredients