A celebration of the season, this gorgeous green pasta comes together in minutes, thanks to fresh basil pesto.
What You Get
English peas or sugar snap peas (see note below)
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 3 servings
15 minutes active
15 minutes total
Bring a pot of salted water to a boil. Add about half of the pasta and cook until al dente, about 10 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ¼ cup of the pasta water.
Meanwhile, thinly slice the white and pale green parts of the green garlic. Shell the English peas. (If using sugar snap peas or frozen, see note below.)
In a large sauté pan over medium heat, warm 1 tablespoon olive oil and 2 tablespoons water. Add the green garlic, peas, and a pinch of salt and simmer until the garlic is translucent and the peas are bright green and tender, 3 to 4 minutes. Remove from the heat.
Add the pasta to the pan, along with the reserved pasta water and about half of the pesto, and toss to coat. Fold in the pea shoots last to wilt. Season to taste with salt.
Heap the pasta on plates and sprinkle with chile flakes, if you want some heat. Drizzle with olive oil, grind with pepper, and serve warm.
Note: Depending on seasonal availability, you may receive English peas, sugar snap peas, or frozen peas. If using sugar snap peas, remove the strings, if necessary, and cut the sugar snaps into halves or thirds. If using frozen, rinse 1 cup of frozen peas under cool water until thawed.