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Pea Shoot and Pecorino Pasta

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Pea Shoot and Pecorino Pasta
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Pea Shoot and Pecorino Pasta

Added by: on Apr 25th, 2016
My eyes have always been bigger than my stomach and that is certainly the case now. Despite the fact I am "eating for two", there isn't much room in my tummy and if I overeat I can really feel it and I seriously regret it afterwards. Therefore when we decided to cook pasta on Saturday .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
15 min
Ready In:
30 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 400g spaghetti
  • 200g fresh or frozen peas
  • 50g butter
  • 2 cloves garlic finely chopped
  • Zest of one lemon
  • Juice of half a lemon
  • 50g pea shoots
  • 10g dill, finely chopped
  • 60g Pecorino Romano, grated
Nutrition Facts
Pea Shoot and Pecorino Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 575

  • Total Fat: 16 g
  •     Saturated Fat: 9.3 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 42.5 mg
  • Sodium: 331.8 mg
  • Total Carbs: 85.8 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 6.5 g
  • Protein: 21.4 g
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Directions:

1

I started off by preparing all the ingredients, cutting the dill, grating the cheese and lemon zest and chopping the garlic etc. I would also recommend chopping the pea shoots a little as I nearly choked on one!

2

Cook the pasta in a large pan of salted boiling water according to the packet's instructions. Mine took about 8 minutes as I wanted them al dente and I added the peas to the boiling water for the final 3 minutes.

3

Meanwhile, heat the butter in a frying pan until foaming and starting to turn golden. Add the garlic and cook for 2-3 minutes, stirring often, until the butter is nutty brown. Make sure you don't burn the garlic!

4

Take off the heat and add the lemon juice immediately to stop it cooking, stir in the zest and set aside.

5

Drain the pasta and peas, making sure you reserve a cupful of the cooking water. I find it easier to scoop a cupful out before I drain.

6

Add the pasta back to the pan and mix with the garlic butter and a splash of cooking water (I have two different types of spaghetti in there hence the weird colours)!

7

Return to a low heat and add the pea shoots, dill and half the cheese.

8

Finally serve immediately and scatter with the remaining cheese.

9

My final photo isn't the best but I didn't take care as I was so keen to eat. This tasted so fresh and summery, you can really taste the different flavours - the lemon, the garlic and the peas. Plus despite me eating quite a substantial bowl, it wasn't too filling and over the top. A perfect dish for a summer's day.....we just need the sun to come out now!!

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