Peashoot Pest-Off Pasta

This pasta dish is a quick and easy way to get your daily dose of vegetables. The peashoots are wilted in olive oil with garlic and lemon, then tossed with cooked pasta. The dish is finished with a sprinkle of Parmesan cheese, if desired.

I first had this dish at a restaurant in New York City. I was immediately drawn to the bright green color of the peashoots and the lemony flavor of the sauce. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this dish ever since, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound pasta
• 1 bunch peashoots
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/2 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the peashoots and garlic to the skillet and cook until the peashoots are wilted, about 2 minutes.
4. Add the lemon zest and juice to the skillet and cook for 1 minute more.
5. Drain the pasta and add it to the skillet with the peashoots.
6. Stir to combine and cook until the pasta is heated through, about 1 minute.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with Parmesan cheese if desired.

Why It Works

• The peashoots are wilted in olive oil with garlic and lemon, which brings out their sweetness and flavor.
• The lemon juice adds a bright acidity to the dish, which balances out the richness of the olive oil and Parmesan cheese.
• The Parmesan cheese adds a salty, nutty flavor to the dish and helps to thicken the sauce.