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
Ingredients
-
16 ounces
dry linguini
-
Enough chicken or vegetable 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
Directions
-
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.