Spring

Three Peas in a Pot

May 11, 2011
Photo by inpatskitchen
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
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
In This Recipe
Directions
  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.

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Review
inpatskitchen

Recipe by: inpatskitchen

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!