PASTA WITH PEA SHOOTS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- If the pea shoots have long stems, cut them into pieces. Set aside.
- Mash the garlic with a pinch of salt to form a paste. Mix with the butter or oil.
- Heat a large pot of salted water for the pasta.
- Heat 2 tablespoons of the garlic butter or oil in a large, heavy skillet. Add the mushrooms, and saute over medium heat for a few minutes, until the mushrooms have wilted. Stir in the prosciutto, cook another few seconds, then remove from the heat.
- When the water has come to a boil, add the pasta and cook about 7 minutes, until al dente. Drain the pasta and add it to the skillet. Return the skillet to the heat.
- Add the pea shoots to the skillet along with the remaining garlic butter or oil, and cook over medium heat, stirring, for a minute or two, until the pea shoots have just wilted and the ingredients are well mixed. Add the cheese, season with salt and pepper, and serve at once, offering more cheese at the table.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 428 milligrams, Sugar 3 grams, TransFat 0 grams
PEA-SHOOT PESTO
A dab of pea-shoot pestobrings new life to any sandwich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 8
Steps:
- Puree all ingredients in a blender. If not using immediately, refrigerate in an airtight container up to 1 week.
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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