PENNE WITH PEAS, PEA GREENS AND PARMESAN
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along with peas.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch 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 skillet 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 1/4 cup of the steaming water and heat through.
- When the water in the pot comes to a boil, salt generously and add the pasta. 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, using a ladle transfer 1/2 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.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 4 grams
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Gunz Gunzell (Young gunz)
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Lethiwe Mtembu
[email protected]I'm not a big fan of Parmesan cheese, so I used grated Romano cheese instead. It was still very good.
Shannon James
[email protected]I followed the recipe exactly and it turned out perfectly. This is a keeper!
Eduardo Gonzalez
[email protected]This recipe is a great way to use up leftover peas. I also added some chopped ham and it was delicious!
willy G
[email protected]I'm not a fan of peas, but I loved this dish! The pea greens added a nice texture and flavor.
Jula k
[email protected]The sauce was a bit too thin for my taste, but overall this was a good recipe.
Victoria Nakandi
[email protected]I substituted frozen peas for fresh peas and it turned out great! I also added a bit of garlic and red pepper flakes for some extra flavor.
Patrick Obidike
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my family.
Mashooq baloch
[email protected]I love how this recipe uses fresh peas and pea greens. It gives the dish a vibrant color and a subtle sweetness.
Connor McLaughlin
[email protected]This pasta dish was a delightful surprise! The combination of peas, pea greens, and Parmesan cheese created a harmonious flavor profile that was both delicate and satisfying.