Pea Shoots, Lemon & Parmesan Pasta

This is the perfect recipe for early spring or fall. Just remember to plant extra peas for harvesting shoots.

Ingredients:

4 cups of fresh pea shoots

Zest of 1 lemon

½ cup fresh lemon juice

⅔ cup good quality EVOO

1.5 cups fresh grated parmigiano reggiano (reserve a couple tablespoons)

1 lb pasta (spaghetti or any type works)

¾ cup reserved pasta water

Salt & Pepper to taste

Instructions:

Heat large pot of water with salt to cook pasta. While water for pasta boils, mix together in s medium bowl, lemon zest, lemon juice, EVOO, and parmigiano reggiano. Add pepper to taste. Cook pasta al dente. Reserve ¾ of the water. Drain pasta and add it immediately to mixing bowl with the lemon/EVOO/cheese mixture so that the heat from the pasta will melt it as you toss it all together. Add ¾ cup of the pasta water to the mixture. Toss in pea shoots and mix until all the cheese has melted. Serve in bowls and top with grated parmigiano reggiano and a slice of lemon.