A is a big fan of peas. They make a great side dish to go with a meal, a fun addition to a main course — and or course are great to put on bruises when they are the frozen variety.
Lately, when we’ve gone out to eat, there have been a lot of dishes that have included peas, along with snow pea shoots — it must be that time of year. A has been trying them and loving them.
This has inspired us to try them at home to satisfy our cravings, and we used them most recently for a pasta, when a couple hot days left us hoping for something relatively light. It’s a relatively easy prep to boot. We’ve documented our pea shoot debut below.
Spring Pea Pasta
1/2 c ricotta
1 1/2 c fresh peas
1 tbsp garlic
2 tbsp butter
2 tbsp olive oil
1/2 c pasta water
1/2 tsp salt
1 tsp black pepper
a handful of pea shoots
1/2 lb penne (orchiette would be delicious)
Start by boiling water for the pasta (this recipe is for half a pound of pasta because we split the pound between a meat and veggie recipe, but it could still easily serve 3 hungry eaters). Before draining the pasta, set aside a cup of pasta water. Cook the pasta until it is pre-al dente.
Boil water for the peas and cook for 4 minutes.
Melt the olive oil and butter in a pan. Toss in the peas and the garlic. Combine and then immediately toss in the pasta and 1/2 cup of the pasta water. Combine, add the salt and pepper and mix. Then add the ricotta, mix in thoroughly.
We didn’t cook the pea shoots. We just lay them on the plate and put the pasta on top of it. It was a nice crunch and subtle flavor and it kind of made the whole dish.