Pea Shoots

Simple Lemon Pasta with Parmesan and Pea Shoots


  • 2 heaping cups fresh pea shoots or pea tendrils

  • Zest of 1 large lemon

  • 1/4 cup lemon juice

  • 1/3 cup good-quality extra virgin olive oil

  • 1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)

  • Fresh ground black pepper, to taste

  • 1/2 lb. spaghetti (can sub for GF pasta)

  • 1/2 cup pasta water (reserved from when you cook the spaghetti)

  • Kosher salt, to taste


  1. If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.

  2. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)

  3. Cook spaghetti in salty water until al dente.

  4. Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).

  5. Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.

  6. Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.

  7. Taste pasta and add a pinch of kosher salt to taste.

  8. Top pasta with additional parmesan cheese for garnish and serve immediately.

Wilted Asian Greens


  • 1/4 cup rice vinegar (not seasoned)

  • 3 tablespoons soy sauce (tamari for gluten free)

  • 2 1/2 teaspoons sugar

  • 1 1/2 teaspoons finely grated peeled fresh ginger

  • 1 1/2 teaspoons Asian sesame oil

  • 6 cups pea shoots or pea sprouts (3 oz)

  • 6 cups mizuna (3 oz)


  1. Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

Chicken Pho 
with Pea Shoots


  • 4 cups low-sodium chicken broth

  • 2 1/4-inch slices fresh ginger

  • 1 large shallot, thinly sliced

  • 3 cloves garlic, sliced

  • 4 tsp fish sauce

  • 2 green cardamom pods

  • 1 star anise pod

  • 1/2 stick cinnamon

  • 1/4 tsp ground turmeric

  • 20 oz boneless, skinless chicken breasts (about 2 large)

  • 3 tbsp fresh lime juice

  • 1/4 tsp ground black pepper

  • 4 oz brown rice vermicelli noodles

  • 1 jalapeño chile pepper, seeded and thinly sliced

  • 3 cups pea shoots

  • 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint

  • 2 green onions, white and light green parts, thinly sliced


  1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

  2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.

  3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.

  4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.