Los Amores
Florence Fabricant, Bien Trucha Group
61 ratings with an average rating of 4 out of 5 stars
61
10 minutes
Pasta With Pea Shoots
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 2ounces fresh pea shoots (3 cups)
- 1large clove garlic
- Salt to taste
- 3tablespoons butter or olive oil, or a mixture
- ½pound bow-tie pasta
- 4ounces cremini mushrooms, sliced
- 1ounce prosciutto, chopped
- 3tablespoons freshly grated Parmesan cheese, plus additional cheese for the table
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
499 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 18 grams protein; 428 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
If the pea shoots have long stems, cut them into pieces. Set aside.
- Step 2
Mash the garlic with a pinch of salt to form a paste. Mix with the butter or oil.
- Step 3
Heat a large pot of salted water for the pasta.
- Step 4
Heat 2 tablespoons of the garlic butter or oil in a large, heavy skillet. Add the mushrooms, and saute over medium heat for a few minutes, until the mushrooms have wilted. Stir in the prosciutto, cook another few seconds, then remove from the heat.
- Step 5
When the water has come to a boil, add the pasta and cook about 7 minutes, until al dente. Drain the pasta and add it to the skillet. Return the skillet to the heat.
- Step 6
Add the pea shoots to the skillet along with the remaining garlic butter or oil, and cook over medium heat, stirring, for a minute or two, until the pea shoots have just wilted and the ingredients are well mixed. Add the cheese, season with salt and pepper, and serve at once, offering more cheese at the table.
Private Notes
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Cooking Notes
Andy
This was spectacular! I doubled the recipe (which involved moving to a bigger pot) and the four of us at every bit of it. We happened to have a huge amount of pea shoots from a friend’s farm -thanks, quarantine - and the flavor was amazing. Such a simple dish, for such a complex taste. Will be a go-to move whenever pea shoots are available.
Regina
This is delicious. Regarding the pea shoots clumping together, I did not have a problem with this. I gave a rough chop and also cooked very briefly. The longer you cook them, the more they clump. I also reserved pasta water and added it in before I added the pea shoots. It helps the cheese combine into a velvety sauce. Will make again. Even if I can’t find pea shoots!
Lisa
Great way to enjoy spring pea shoots- very tasty! I didn’t have mushrooms but did add lemon and lemon zest. Next time I will add tiny white beans as well.
Kwp
I used lox instead of prosciutto...yum! I used all my pea shoots, 4 ounces, gave them a rough chop and the distributed nicely. Added a little hot sauce too.
allise
The was delightful! I did increase the mushrooms and pea shoots based on other notes, and have rarely had as simple but flavorful and complex a dish.
Liz
Great way to use pea shoots from our CSA. Delicious. Needs more "stuff" relative to pasta though--like two or three times the prosciutto, mushrooms, and pea shoots.
Andy
This was spectacular! I doubled the recipe (which involved moving to a bigger pot) and the four of us at every bit of it. We happened to have a huge amount of pea shoots from a friend’s farm -thanks, quarantine - and the flavor was amazing. Such a simple dish, for such a complex taste. Will be a go-to move whenever pea shoots are available.
LaraChick
I thought this was pretty good! I had a big bag of pea shoots and some forest mushrooms and wanted an alternative to asian prep. Skipped the ham, added a can of white beans (with liquid). Should have doubled the shrooms, shitake/similar would have been amazing. Needed some of the pasta water to keep things going in the shoots pan. Tossed the whole thing in a bowl outside the hot pans. Had same problem others described distributing the pea shoots, but #firstworldproblem - we managed!
Shelley
Made this with asparagus instead of mushrooms to celebrate spring. Took heed of the other comment and didn’t stir the pasta into the pot but put it on a serving plate and put the sauce over it. The pea leaves were quite large, maybe chop them next time.
Sherry R.
I liked the taste of this, but I had real trouble getting the cooked pea shoots distributed in the pasta. Instead, I had clumps of pea shoots. I didn't really find a good solution.
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