>Pea Shoots—The Vine of the Fruit

PEAS & PEA TENDRILS WITH LEMON DRESSING
1/4 cup Olive Oil
2 tbsp Fresh Lemon Juice
1 tsp Sugar
2 cups Shelled Fresh Peas or one 10-ounce package frozen Petite Peas, unthawed
8 ounces Pea Tendrils, cut into 4-inch lengths

1. Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside.
2. Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.

PEA SHOOT & GREEN GARLIC PESTO
1 bunch pea shoots (cut above the rubber band and washed)
1 large or 2 small green garlic washed and chopped with plenty of the green top included
4 T. olive oil
1 t. salt (or to taste)
¼ c. freshly grated parmesan
½ c. toasted nuts (walnuts, pinenuts, etc)
12 oz. cooked pasta

Combine pea shoots, green garlic, olive oil, salt, parm (short for parmesan in our kitchen), and nuts in a food processor. Process until you have a nice bright green paste. If it’s not combining well drizzle in more oil as it’s processing. Toss with the just-drained pasta. Garnish with a little freshly grated parm and serve hot, or refrigerate and add a cup of halved cherry tomatoes to make a nice pasta salad.

PEA SHOOT PESTO
1 small Garlic Clove, smashed
1/4 cup Cilantro leaves (optional)
4 ounces Pea Shoots, coarsely chopped
3 tbsp. Fresh Lime Juice (about 2 limes)
1/3 cup Olive Oil
3/4 cup Grated Parmesan Cheese

1-1/2 tsp. Salt and 1/4 tsp. Freshly Ground Pepper
1. Purée all ingredients in a blender. If not using immediately, refrigerate in a airtight container up to 1 week.
2. Use like basil pesto. Delicious on pasta or sandwiches, or spread onto slices of rustic bread and top with shaved Parmesan cheese, or spoon it over soft goat cheese.

SHELLEY’S PEA SHOOT PASTA SALAD
1 bunch Pea Shoots
1 4 oz pkg. Port Madison Farms Fresh Chevre
1 bunch Fresh Mint
A few Scallions
12 ounces Small Dry Pasta
Salt and Pepper

1. Bring a large pot of salted water to boil. Meanwhile, trim the bottom off of the pea shoot bunch and discard the rubber band, cut the bunch in half lengthwise. Chop the scallions and set aside. Separate the mint leaves and cut into chiffonade or chop.
2. In a large bowl, mush the chevre with the scallions and mint. Add salt and pepper to taste. Wait patiently for the water to boil.
3. Drop the pea shoots into the water to wilt—this only takes about 30-60 seconds. Remove with a slotted spoon to a colander. Then put in the pasta and cook until al dente. When done, drain in a colander.
4. Add the pea shoots to the chevre mixture and combine. Add the pasta to the bowl and mix together. Serve hot or cold.

Pea Shoot Risotto