Simple Lemon Pasta with Parmesan and Pea Shoots

• Vegetarian

• Produce

  • 1 Lemon, zest of large
  • 2 heaping cups Pea shoots or pea tendrils, fresh

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1/2 lb Spaghetti

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil, good quality extra virgin

• Dairy

  • 1 cup Parmesan cheese, grated

• Liquids

  • 1/2 cup Pasta water

Found on lifeasastrawberry.com

Description

Ingredients

• 2 heaping cups fresh pea shoots or pea tendrils
• Zest of 1 large lemon
• ¼ cup lemon juice
• ⅓ cup good-quality extra virgin olive oil
• 1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
• Fresh ground black pepper, to taste
• ½ lb. spaghetti
• ½ cup pasta water (reserved from when you cook the spaghetti)
• Kosher salt, to taste

Directions

• If your pea shoots are particularly long, chop them into halves or thirds so theyre a bit easier to manage. Set aside.
• In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while Im waiting for the pasta water to boil!)
• Cook spaghetti in very salty water until al dente.
• Reserve ½ cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
• Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
• Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
• Taste pasta and add a pinch of kosher salt to taste.
• Top pasta with additional parmesan cheese for garnish and serve immediately.