over 2 years ago
Three kinds of peas make inpatskitchen's pasta dish perfect for the season. Linguine cooked in chicken stock is a resourceful and clever way to make a sauce with more impact than just water. Chopped mint and raw pea shoots (optional, but encouraged) top off the three peas in a pot for an extra punch of summer freshness.
Well...maybe a pan, but pea shoots, garden peas and sugar snaps all meet with pasta and parmesan.
Serves 4 to 6
- 8 ounces linguini
- Enough chicken broth to cook the linguini
- 4 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 3 large garlic cloves, minced
- 6 cups young pea shoots, cut into 2 to 3 inch pieces
- 1/2 pound sugar snap peas
- 1 1/2 cups shelled garden peas
- 10 to 15 torn mint leaves
- 1/2 to 1 cup grated parmesan
- Parmesan shavings for garnish
- Salt and pepper to taste
Cook the linguini in the broth, reserving about 2 cups of the broth.
In a large saute pan, saute the garlic and crushed pepper gently in the olive oil until the garlic becomes fragrant.
Add the three peas and saute just until the pea shoots begin to wilt.
Add the cooked linguini and about one cup of the reserved broth and toss all together.
Stir in the mint and parmesan and add more broth if needed to create a nice sauce.
Season with salt and pepper and garnish with parmesan shavings.
- 444 calories
- 22g total fat
- 7g saturated fat
- 20mg cholesterol
- 497mg sodium
- 39g carbohydrate (13g dietary fiber, 15g sugar)
- 24g protein