A Fresh Spin on a Favorite Italian Recipe
.
By Rachel Rappaport.
Peas come into season in May, which is reason enough to celebrate. But over the last few years I've become more interested in another part of the plant, the pea shoot. Also called pea tendrils or pea greens, pea shoots are the tender vines of a young pea plant and are sold with their edible, juicy leaves attached. Pea shoots taste like a lighter version of peas and have a slightly more delicate texture than baby spinach.
Pea shoots are most easily found at farmer’s markets, although they are increasingly available in both regular and Asian specialty markets. When purchasing pea shoots, look for ones with whole leaves still attached to the vine. The leaves should look plump and verdant, not crushed or wilted. Be sure there is no bruising on either the leaves or the vine. The pea shoot bunches with flowers still attached are perfectly edible as well. Pea shoots are generally very clean when you buy them, just needing a quick rinse before using. While both the vine and leaves are edible, before you serve them, take a bite to make sure that the vine is tender. If not, strip the leaves from the vine and only use them.
Pea shoots make a healthy addition to any meal; they have seven times the amount of vitamin C as blueberries and four times the amount of vitamin A as tomatoes. Pea shoots are also a great alternative to lettuce or spinach. You can eat them raw in salads either in place of other greens or with a mild lettuce variety (such as butter) that will not overpower their fresh pea flavor. Pea shoots are also great in a stir-fry or hot pasta dish—just sauté them until just wilted. Another great way to serve them is to sauté them in a bit of olive oil and garlic for a quick side dish. Or just toss them in at the end when cooking a homemade soup to add some extra flavor.
I especially enjoy pea shoots in their raw form and this recipe really uses them to their advantage. You can't get a quicker meal during the warm weather months than pesto. In this version, verdant pea shoots combine with spring onions to create the freshest tasting pesto I've ever had. It is mild but intensely flavorful. The shrimp isn't entirely necessary, but they do add a burst of flavor, some texture interest and a bit of low-fat, low-calorie protein to the dish.
Pea Shoot Pesto
Yield: about 4 servings
INGREDIENTS:
1/4 lb fresh, young pea shoots
1 bunch spring onions, chopped
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts
Salt
Pepper
TO SERVE:
1 lb hot cooked pasta
3/4 lb peeled, steamed shrimp (optional)
Garnish: additional pea shoots
DIRECTIONS:
Place the pea shoots, onion, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta, additional pea shoots and shrimp.
Rachel Rappaport is a cooking teacher, food writer and award-winning recipe creator. Her blog, found at coconutandlime.com, is one of the top-rated food blogs in the country and boasts over 600 of her original recipes.
