Second Place Recipe Contest Winner: Springtime Penne with Peas and Parmesan

Congratulations to our second place recipe contest winner Laura Ann Nicolai for her recipe submission! Check out this great recipe!

Springtime Penne with Peas and Parmesan

Yield: 4 servings

Ingredients:

• 1 pound fresh peas, shelled (about 3/4 cup)
• 6 ounces pea shoots (tendrils, shoots, leaves) (1/2 big bunch)
• 1 Tablespoon extra-virgin olive oil
• 1 bunch young spring onions or scallions, finely chopped (about 1/2 cup)
• 1 clove garlic, finely chopped
• Salt and freshly ground pepper
• 2 teaspoons chopped fresh tarragon
• 1 Tablespoon chopped fresh parsley
• 3/4 pound penne (substitute whole wheat if preferred)
• 1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup, to taste)

Directions:

1. Begin heating a large pot of water for pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam for 2 minutes until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have 1 cup chopped leaves and tender steams. 
2. Heat the olive oil over medium heat in a large skillet. Add the chopped spring onion or scallions and garlic. Cook, stirring, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon, and parsley and about 1/4 cup of the steaming water and heat through. 
3. When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the indicated time is up. When the paste is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with peas and pea shoots. Drain the pasta and toss at once with the vegetable and Parmesan. Serve hot.