8 ounces uncooked dried egg pappardelle pasta or fettuccine
1 cup shelled fresh or frozen green peas, thawed
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
3/4 cup pea shoots
2 1/2 ounces ricotta salata or pecorino romano cheese, shaved (about 1 cup)
2 tablespoons torn fresh basil
Est. added sugars 0g
How to Make It
Bring a large pot of water to a boil over high. Add snap peas, and cook until bright green, about 1 minute. Using a slotted spoon, place snap peas in a bowl of ice water. Add pasta to boiling water; cook for 4 minutes or until al dente, adding green peas during the last 30 seconds. Drain and cool for 5 minutes.
Drain snap peas, and cut in half diagonally.
In a large bowl, combine oil, rind, juice, salt, black pepper, and crushed red pepper. Stir with a whisk. Add pasta mixture, snap peas, and pea shoots; toss to coat. Top with cheese and basil.