Pea Shoot Primavera

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45 Minutes | Makes 4-8 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 tin foil 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.



Quantity Item
1 Package GoodLeaf Pea Shoots
1.5 Cups Gemelli pasta (measured uncooked), boiled and set aside
1 Head 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)

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