Name: Lemon & Pea Shoot Pasta
Ingredients: 2 cups Pea shoots; 1 lemon Lemon zest; 1/4 cup Lemon juice; 1/3 cup Olive oil; 1 cup Parmesan cheese (grated); Salt & pepper (to taste); 1/2 lb Pasta of your choice; 1/2 cup Pasta water (reserved from cooking pasta)

Lemon & Pea Shoot Pasta

A quick, seasonal pasta that highlights fresh pea shoots and lemon. Light, flavorful, and easy to prepare, it’s a great way to use tender greens.

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Ingredients

Pea shoots 2 cups
Lemon zest 1 lemon
Lemon juice 1/4 cup
Olive oil 1/3 cup
Parmesan cheese, grated 1 cup
Salt & pepper, to taste
Pasta of your choice 1/2 lb
Pasta water, reserved from cooking pasta 1/2 cup

Instructions

If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper.
Cook pasta in very salty water until al dente.
Reserve 1/2 cup of the pasta water (Just ladle some of the hot water out of the pot and into a measuring cup).
Drain the pasta and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese for garnish and serve immediately.