Really it's hard to get simpler than this, peas, spring onions & pea tendrils quickly sautéed, then mixed with linguine & topped with the just a dash of cream & some grated Parmesan. All of this just lets that pea flavor & snap shine through. It's like a big bowl of spring.
Linguine with Sugar Snap Peas & Tendrils
4 oz whole wheat linguine
1/2 T butter
1/2 T olive oil
7 - 8 oz sugar snap pea pods
1 spring onion, white & green parts sliced (or 2 scallions)
2 c pea tendrils, torn removing any thick stems
2 T heavy cream
6 T grated Parmesan
salt & pepper
Cook the pasta according to directions. Drain one cooked.
While the pasta is cooking, melt the butter & olive oil is a large skillet over high heat. Add the pea pods & onions & sauté quickly. Add the pea tendrils & cook for another 1-1 1/2 minutes until the tendrils are wilted & tender. Stir in the linguine. Add the cream & cheese stirring until the cheese is melted & everything is coated. Season to taste with salt & pepper.
Serve with extra grated Parmesan if desired.
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