A celebration of the season, this gorgeous green pasta comes together in minutes, thanks to a freshly made pistachio pesto.
Allergen Note: Contains milk, eggs, tree nuts, wheat.
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 green 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 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 Parmesan, if you have any, and chile flakes, if you want some heat. Drizzle with olive oil, grind with pepper, and serve warm.
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.