Wednesday, June 2, 2010

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.
#152 - Linguine with Sugar Snaps Peas & Tendrils
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 OR at 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


Elle said...

Gorgeous, and I can aaaalmost taste it. Nice and fresh, again!

Fresh Local and Best said...

This is a true Spring dish, totally green and full of crisp textures.

Peter M said...

A healthy and refreshing lunch of pasta. Nice pops in the mouth from the snap peas.

vanillasugarblog said...

great texture going on here. and color!

Beth (jamandcream) said...

Lovely and fresh Kat. Loving all the fresh produce at the FM's

Lori said...

Fresh and lovely. I have not had pea tendrils yet.

Anonymous said...

These look so fresh and delicious. I have a few more weeks before the peas in my garden are ready. Ideas are formulating. Thanks!

grace said...

a big bowl of spring, eh? nicely put, and even more nicely prepared!

Deborah said...

That definitely looks like spring!

Josh Smith said...

i love pasta. it is one of my favorites. and you so kept it at the top of my food margin.

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t = teaspoon
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