Penne With Peas, Pea Greens and Parmesan
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound fresh peas, shelled (about ¾ cup)
- 6ounces pea shoots (tendrils, shoots, leaves) (½ big bunch), curly tendrils removed and discarded
- 1tablespoon extra virgin olive oil
- 1bunch young spring onions or scallions, cleaned and finely chopped (about ½ cup)
- Salt and freshly ground pepper
- 1tablespoon chopped fresh tarragon
- 1tablespoon chopped fresh parsley
- ¾pound penne
- 1 to 2ounces Parmesan, grated (¼ to ½ cup, to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
426 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 18 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
- Step 2
Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about ¼ cup of the steaming water and heat through.
- Step 3
When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer ½ cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.
Tip
- Advance preparation: The cooked peas and steamed greens will keep for a day or two in the refrigerator, but the sooner you eat this mixture the better.
Private Notes
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Cooking Notes
Anya
I would definitely add some garlic. Not a bad recipe, but was missing that 'kick'.
childofspring
what can you use if you can find the pea shoots leaves and tendrils?
Carole
I made this with leeks, which is what was in the fridge, instead of scallions or spring onions; came out great. Also added slightly less pasta water at the end, and barely cooked the peas and shoots. The recipe can handle a lot of cheese; I used about 1/2 cup for half the recipe. Comes out creamy, but veggies are still crisp.
Judy Aust
I added shrimp during the spring onion sauté, because I wanted a bit of protein. You could also crisp up some prosciutto, crumble it, and add it when you add the Parmesan at the end. I'll bet that would be amazing!
DrDre2008
Wonderful, weekday veggie dish. We had fresh English peas from the garden and fresh parsley, which I subbed for pea shoots. Also added a clove of garden and used leeks from the farmers' market along with scallions. This will be a busy workday go-to dish in the spring, for sure.
Polie
Made some replacements in order to use what I had available. Sautéed half a yellow onion to which I added frozen peas and topped with the Pea shoots and added a splash of water for a quick steam. I used dried tarragon and parsley. I also mixed in a big scoop of plain Greek yogurt for creaminess. Flavors were great but will add garlic next time at some other reviewers suggested. Going in the rotation for quick yummy dinners.
Jodi
I thoroughly enjoyed this dish; the tarragon gave it an instant restaurant level finish. My husband thought it was just okay / could use more 'sauciness' though I think that was more due to the lack of pea shoots (couldn't find them) and the fact that I forgot to only cook 3/4 lb of pasta and threw the whole bag in (1 lb). We did add crisped prosciutto - yum!
Sharon
Good, but a trifle bland. Maybe more tarragon? Less cooking time is better on the pea shoots, and less pasta water at the end.
Lemonbarnone
Add pancetta. Cool first in pan Next time try not steaming greens and peas, just chop up greens and cook in pan with peas and a splash of liquid (maybe broth) SAVE PASTA WATER
ljeanne
Did not steam pea shoots, just sauteed. Added garlic and hot smoked salmon. Could add red pepper flakes. Yummy!
ljeanne
This time steamed peas and pea shoots over pasta water in a strainer, added spring garlic with the scallions and also added hot smoked salmon. Super!
DrDre2008
I added arugula b/c that's what I had on hand, instead of pea shoots. Also, lots more cheese and a large clove of garlic.
Katie
When I made this the pea shoots ended up overcooked, and they glommed together with the peas when the Parmesan was added. The overall effect was plain pasta with blobs of greens and peas. I was skeptical that pea shoots needed to be pre-steamed, then reheated with the scallions and herbs, and then mixed with hot pasta and pasta water. I think simply sautéing the greens and topping the dish with Parmesan to taste could be a better approach.
Cat
Added one clove of garlic, splash of white wine and vinegar. I will go heavier on herbs next time since we have them growing at the house. Maybe try mint as well. Delicious!
DrDre2008
Wonderful, weekday veggie dish. We had fresh English peas from the garden and fresh parsley, which I subbed for pea shoots. Also added a clove of garden and used leeks from the farmers' market along with scallions. This will be a busy workday go-to dish in the spring, for sure.
Elise
I didn't have access to pea shoots so I decided to use the tips of asparagus. also added a garlic clove. One of the best spring pasta recipes!
Teresa
my garden is full of peas. so glad to have a recipe that will use more of the plant!
Carole
I made this with leeks, which is what was in the fridge, instead of scallions or spring onions; came out great. Also added slightly less pasta water at the end, and barely cooked the peas and shoots. The recipe can handle a lot of cheese; I used about 1/2 cup for half the recipe. Comes out creamy, but veggies are still crisp.
z
I made this with swiss chard instead of pea greens and it came out fantastic! I also 2 small cloves of garlic
ann
This is a keeper. I used green garlic instead of scallions. Sorry the window for the recipe is so small.
Nancy
Added a large clove of garlic when sautéing the green onions and pea shoots.
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