Two handfuls fresh pea shoots or pea tendrils
Zest of 1 large lemon
1/4 cup lemon juice
1/3 cup good-quality extra virgin olive oil
1 cup grated parmesan cheese (from a block — not pre-grated) , plus extra for garnish
Fresh ground black pepper, generous amounts!
1/2 lb. spaghetti
1/2 cup pasta water (reserved from when you cook the spaghetti)
Kosher salt, to taste
- If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. 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. (I like to do this while I’m waiting for the pasta water to boil!)
- Cook spaghetti in very salty water until al dente.
- Reserve 1/2 cup of the pasta water (I just 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.