VIGEO GARDENS' PEA SHOOT RECIPES

VIGEO GARDENS PEA SHOOT RECIPES

CHECK OUT THESE TWO HEALTHY & DELICIOUS MEAL CONCEPTS THAT ARE FOCUSED AROUND VIGEO GARDENS’ PEA SHOOTS. USE THE WONDERFUL RECIPES BELOW TO HELP CURATE YOUR WEEKLY SHOPPING LIST & ENJOY A PEA SHOOT INSPIRED DINNER.

Screenshot (3).png

SIMPLE LEMON PASTA WITH PARMESAN AND PEA SHOOTS

A simple weeknight lemon pasta recipe with pea shoots and an easy lemon sauce.

  • Author: Jessie

  • Prep Time: 15 mins

  • Cook Time: 10 mins

  • Total Time: 25 minutes

  • Yield: Serves 4 

INGREDIENTS

  • 2 heaping cups fresh pea shoots or pea tendrils

  • Zest of 1 large lemon

  • 1/4 cup lemon juice

  • 1/3 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

  • 1/2 lb. spaghetti

  • 1/2 cup pasta water (reserved from when you cook the spaghetti)

  • Kosher salt, to taste

INSTRUCTIONS

  1. If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.

  2. 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 I’m waiting for the pasta water to boil!)

  3. Cook spaghetti in very salty water until al dente.

  4. Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).

  5. 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.

  6. Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.

  7. Taste pasta and add a pinch of kosher salt to taste.

  8. Top pasta with additional parmesan cheese for garnish and serve immediately.

Screenshot (5).png

Chinese Stir Fried Pea Shoots Recipe

  • Servings: 4

  • Prep Time:5 minutes

  • Cook Time:10 minutes

INGREDIENTS

  • 1 pound pea shoots

  • 2 garlic cloves, finely minced

  • 1/4 teaspoon sugar

  • 1/2 teaspoon salt

  • 1 tablespoon Chinese rice wine (or dry sherry) - optional

  • 1/2 teaspoon roasted sesame oil neutral flavored cooking oil (like canola or vegetable oil)

DIRECTIONS

1. In a wok or large saute pan, add in the garlic. Pour in about 1 1/2 tablespoons of the cooking oil. Turn heat to medium-low and let the garlic heat up slowly, infusing its flavor and fragrance into the cooking oil. Take care not to let the garlic burn - control the heat so that the oil is slightly shimmering and aromatic.

2. Turn the heat to high. Add in the pea shoots, you'll probably have to add them in a couple of batches. Quickly, use your tongs to turn over the pea shoots around in the fragrant oil. Get that garlicky oil all over the shoots!

3. Add in the sugar and the salt. Again, use your tongs to flip, stir, turn the pea shoots. Within a minute or so, the shoots will begin wilting and cooking. Once the shoots begin wilting, the dish is almost done. Don't overcook the delicate shoots. Turn off the heat, pour in the cooking wine and the sesame oil. Toss and serve.

VIGEO GARDENSComment