Pea Shoot & Mint Spring Pasta

Just like spring! Pea Shoots as the star ingredient in this creamy, bright and softly sweet pasta dish.

Ingredients

• 8 oz fettucini pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 10-12 asparagus stalks, cut into 2 inch pieces
• 1/2 cup peas, fresh or frozen
• 1/4 cup pea shoots, plus more for garnish
• 1/2 cup ricotta cheese
• 2 tsp fresh lemon juice
• 2 tbsp parmesan cheese
• 1 1/2 tbsp mint, finely shredded
• salt and pepper

Instructions

Bring a large pot of salted water to a boil. Then, add pasta. If you’re using fresh pasta, (recommended) wait to add pasta until you’ve completed the second step.

While the pasta is cooking, add olive oil to a medium sized non-stick skillet. Heat over medium-low heat. Add minced garlic cloves and saute for 1 minute. Add chopped asparagus and stir well. Cook for 3 minutes. Add fresh peas, stir and cook for another 2-3 minutes. Once the asparagus is tender, add pea shoots and stir well.

When pasta is cooked, reserve 1/2 cup of pasta water. Drain and add pasta to the skillet with the vegetables. Toss until the pasta is well coated. Add ricotta, 1/4 cup of pasta water, lemon juice, parmesan, mint, and salt and pepper to taste. Toss the pasta. If the sauce is too thick, add a couple tablespoons of pasta water until it reaches your desired consistency. Garnish with additional cracked pepper, fresh pea shoots and parmesan cheese.