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Pea Shoot Pasta by

Tags: garlic, peashoots


Veggie Box pea shoots
2 large Veggie Box garlic cloves
Salt to taste
3 tablespoons butter or olive oil, or a mixture
pound bow-tie pasta
4 ounces cremini mushrooms, sliced
3 tablespoons freshly grated Parmesan cheese, plus
additional cheese for the table
Freshly ground black pepper


If the pea shoots have long stems, cut them into pieces and set aside. Mash the garlic with a pinch of salt to form a paste then mix with the butter or oil. Heat a large pot of salted water for the pasta. 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. Cook the pasta in boiling water and drain it. Add to the skillet and return to the heat. Add the pea shoots 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.

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