Three Peas in a Pot

By • May 11, 2011 • 4 Comments



Author Notes: Well...maybe a pan, but pea shoots, garden peas and sugar snaps all meet with pasta and parmesan. And what better than mint with peas?inpatskitchen

Serves 4 to 6

  • 16 ounces dry linguini
  • Enough chicken broth to cook the linguini
  • 4 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 3 large cloves garlic, minced
  • 6 cups young pea shoots, cut in 2 to 3 inch pieces
  • 1/2 pound sugar snap peas
  • 1 1/2 cups shelled garden peas
  • 10 to 15 torn fresh mint leaves
  • 1/2 to 1 cup grated parmesan
  • Parmesan shavings for garnish
  • Salt and pepper to taste
  1. Cook the linguini in the broth, reserving 2 cups of the broth.
  2. In a large saute pan, saute the garlic and crushed red pepper gently in the olive oil until the garlic becomes fragrant.
  3. Add the sugar snaps and then the pea shoots and peas and saute until the pea shoots just begin to wilt.
  4. Add the pasta and about one cup of the reserved broth and toss.
  5. Stir in the mint and parmesan and more broth if needed.
  6. Season with salt and pepper and garnish with the parmesan shavings.
From Our Friends
powered by ZergNet

Tags: fresh, Spring

Comments (4) Questions (0)

Default-small
Default-small
Me

about 3 years ago wssmom

What's not to like in this? Fabulous!

Dscn3274

about 3 years ago inpatskitchen

Thank you so much wssmom!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, lovely.

Dscn3274

about 3 years ago inpatskitchen

Thanks so much!