Spring Pea And Pea Shoot Omelet Recipes

PENNE WITH PEAS, PEA GREENS AND PARMESAN

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
• Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
• When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

SPRING PEA TOASTS WITH LEMON OLIVE OIL AND FRESH PEA SHOOTS

Steps:

• Rinse and drain the peas, discarding any blemished peas or bits of pod. Place in a food processor along with the lemon zest and juice, garlic, mint, and chives and pulse four or five times to chop. With the motor running slowly, add the olive oil to puree and make a paste, stopping to scrape down the sides of the bowl several times. Add the Parmesan cheese and pulse several more times to mix. Season with salt and pepper to taste and pulse to mix.
• Spread a heaping teaspoon of the pea mixture on top of each crostini, drizzle with Lemon Olive Oil, top each with 1 pea shoot, and serve at room temperature.
• Combine 1 cup fruity green extra-virgin olive oil and the zest and juice of 1 lemon in a glass jar, screw on the lid, and shake to combine. Refrigerate until ready to use, or for up to 2 weeks.