Recipe by Chef Dany Duguay
Pea Shoot Primavera
Makes 4 main dish or 8 side servings
In a pan over medium heat with a splash of oil, place cherry tomatoes, cut side down and allow to brown 1 minute, remove from pan. In the same pan add another splash of olive oil and saute julienned vegetables 1-2 minutes until heated through but still retain a bit of crunch, toss with pasta, roasted garlic, rosemary, lemon juice and season to taste. If eating immediately, top with parmesan and pea shoots. If making ahead, allow to cool and then top with Parmesan and pea shoots.
Note: To roast garlic, cut top off head of garlic, wrap in tinfoil with a little olive oil and salt and roast at 400’F for 20-30 minutes until soft. To remove, simply unwrap and squeeze head of garlic from the bottom.
1 container, Goodleaf Farms Pea Shoots
1.5 cups Gemelli pasta (measured uncooked), boiled and set aside
1 head of garlic, roasted
Extra virgin olive oil
1 tbsp, chopped rosemary
Juice of half a lemon
Salt and pepper, to taste
1 cup, heirloom cherry tomatoes, halved
1 cup, Parmesan, shaved
3 cups, your favourite autumn vegetables, julienned
(We used a combination of Butternut Squash, Sweet Potato, Zucchini, Red Onion, Heirloom Carrots, Red Pepper)
An autumnal twist on a classic pasta dish, this can be served hot as a main dish or cold as a pasta salad, perfect for make ahead meal prep.