As I mentioned earlier this week, we received pea tendrils in our CSA box. Since we've never cooked with them before some experimentation has been in order. I used them on Thursday in a chicken peanut stir-fry which was good but I felt the sauce overpowered the delicate pea flavor. I wanted to come up with a dish that would let that flavor shine through. Most things I found online were stir-fries but I was thinking more the pasta or risotto route. I think risotto would be wonderful but as it was in the 80's & humid I just couldn't see standing over a pot stirring hot rice for 20 minutes. Instead I came up with this pasta dish which came together in no time at all. The flavors are very fresh & light with the pea tendril as the sweet star ingredient.
1 package fresh cheese ravioli (2 servings)
1 T olive oil
1 T butter
3 - 4 c pea tendril, chopped
1 green garlic, chopped (you can substitute 1 clove regular garlic)
1/4 t crushed red pepper flakes (more if you like heat)
fresh grated Parmesan
Cook pasta according to directions. Heat the oil & butter in a sauté pan over med-heat. When the pasta has about 1 and 1/2 minutes left to cook add the garlic & red pepper flakes to the oil. Sauté until the green garlic is tender. When the pasta is cooked, drain it & return it to the pot. Add the pea tendrils to the sauté pan with the garlic & cook until just wilted. Stir into the pasta & serve with fresh grated Parmesan.