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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
- Cook the linguini in the broth, reserving 2 cups of the broth.
- In a large saute pan, saute the garlic and crushed red pepper gently in the olive oil until the garlic becomes fragrant.
- Add the sugar snaps and then the pea shoots and peas and saute until the pea shoots just begin to wilt.
- Add the pasta and about one cup of the reserved broth and toss.
- Stir in the mint and parmesan and more broth if needed.
- Season with salt and pepper and garnish with the parmesan shavings.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.