Penne With Peas, Pea Greens and Parmesan
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh peas, shelled (about ¾ cup)
- 6ounces pea shoots (tendrils, shoots, leaves) (½ big bunch), curly tendrils removed and discarded
- 1tablespoon extra virgin olive oil
- 1bunch young spring onions or scallions, cleaned and finely chopped (about ½ cup)
- Salt and freshly ground pepper
- 1tablespoon chopped fresh tarragon
- 1tablespoon chopped fresh parsley
- ¾pound penne
- 1 to 2ounces Parmesan, grated (¼ to ½ cup, to taste)
Nutritional analysis per serving (4 servings)
426 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 18 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ¼ cup of the steaming water and heat through.
- Step 3
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 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.
- Advance preparation: The cooked peas and steamed greens will keep for a day or two in the refrigerator, but the sooner you eat this mixture the better.
Private Notes
Comments
I would definitely add some garlic. Not a bad recipe, but was missing that 'kick'.
what can you use if you can find the pea shoots leaves and tendrils?
I added shrimp during the spring onion sauté, because I wanted a bit of protein. You could also crisp up some prosciutto, crumble it, and add it when you add the Parmesan at the end. I'll bet that would be amazing!
Made some replacements in order to use what I had available. Sautéed half a yellow onion to which I added frozen peas and topped with the Pea shoots and added a splash of water for a quick steam. I used dried tarragon and parsley. I also mixed in a big scoop of plain Greek yogurt for creaminess. Flavors were great but will add garlic next time at some other reviewers suggested. Going in the rotation for quick yummy dinners.
I thoroughly enjoyed this dish; the tarragon gave it an instant restaurant level finish. My husband thought it was just okay / could use more 'sauciness' though I think that was more due to the lack of pea shoots (couldn't find them) and the fact that I forgot to only cook 3/4 lb of pasta and threw the whole bag in (1 lb). We did add crisped prosciutto - yum!
Good, but a trifle bland. Maybe more tarragon? Less cooking time is better on the pea shoots, and less pasta water at the end.
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