Linguine with Sugar Snaps Peas and Tendrils

Sunday at the Kingfield Farmers Market we picked up the first peas of the season as well as a large bag of pea tendrils. We wanted to use them in a simple dish that would spotlight their sweet, fresh flavor without too much other fussiness.

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.

2 servings

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski