Simple Lemon Pasta with Pea Greens
1 bu. pea greens
Zest of 1 large lemon
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
1 cup grated parmesan cheese, plus extra for garnish
Fresh ground black pepper, to taste
1/2 lb. spaghetti
1/2 cup pasta water (reserved from when you cook the spaghetti)
Kosher salt, to taste
Chop pea greens into thirds and set aside.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper.
Cook spaghetti in very salty water until al dente.
Reserve 1/2 cup of the pasta water (ladle some of the hot water out of the pot and into a measuring cup).
Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese for garnish and serve immediately.