Pasta Primavera with English Peas and Pea Shoots
 
 
Fresh English peas, baby carrots, asparagus and pea shoots strewn through pasta with a spring garlic sauce feature the best spring vegetables in a dish that is easy to prepare
Author:
Ingredients
  • ¼ lb asparagus, ends trimmed
  • ¼ lb. spring carrots (or any carrots), peeled and sliced into long narrow slices
  • 1¼ cups shelled peas (or frozen)
  • 1 large spring garlic (or 2 garlic cloves and a small shallot), remove dark green tough ends and chop light green and white into a small dice
  • 5-6 stems fresh thyme or 2 teaspoons dried
  • 2 Tablespoons unsalted butter
  • 4 Tablespoons olive oil, plus more to taste
  • ¼ cups of parmesan cheese, or more to taste
  • 10 oz dried spaghetti or favorite pasta (about ¾ of a 1-lb. box)
  • 2 Tablespoon sea salt, plus more for seasoning to taste.
  • Black pepper, to taste.
Instructions
  1. Put a large pot of water to boil while you prep the vegetables.
  2. In a large fry pan over medium heat, melt the butter with the 2 Tablespoons olive oil.
  3. Add the spring garlic and gently cook for 3 minutes, lowering heat if necessary.(Iit should make a gentle sizzling sound.)
  4. Add the shelled peas and thyme sprigs and cook over medium to medium low heat for about 5 minutes. Stirring occasionally to coat peas with the butter sauce.
  5. Once the water reaches a rolling boil, add the 2 Tablespoons salt and add the pasta, giving a stir. Cook pasta according to directions, adding the carrots to cook for the last 5 minutes and the asparagus for the last 2 minutes with the pasta. (for example, if your directions suggest to cook pasta for 10 minutes, add the carrots after 5 minutes and the asparagus after 8 minutes. ) Keep testing pasta as it should still have a little bite, "al dente."
  6. Remove the carrots and asparagus to a plate and drain the pasta. Add pasta to the fry pan to toss with the pea and garlic mixture, adding olive oil as needed to coat the pasta completely. Add ¼ cup parmesan cheese and salt and pepper, to taste.
  7. To serve, place a tangle of pasta in a bowl, add spears of asparagus and carrots and top with a small handful of pea shoots.
Recipe by FamilyandForks at https://www.familyandforks.com/pasta-primavera-english-peas-pea-shoots/