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Recipe: Pea Shoot and Beech Mushroom Pasta

It’s officially the first day of spring!  We made it through a not-so-brutal winter and hopefully you’re sick and tired of winter veggies because we’re moving on! Grated, in the northeast, we’re not exactly reaping the benefits of our spring harvest (or even getting a glimpse of microgreen peaking above soil) but, nonetheless, we should celebrate the 2012 vernal equinox with a classically springtime dish.

Pea Shoot and Beech Mushroom Pasta

Serves 4

  • ½ – ¾ box whole grain angel hair pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound whole beech mushrooms  (separated) or quartered cremini mushrooms
  • 2 handfuls pea shoots, roughly chopped
  • 1/2 cup fresh peas
  • 3 tablespoons chopped dill, tarragon, and/or chevril
  • ½ cup part-skim ricotta
  • Salt and pepper to taste

In a large pot, prepare the pasta according to package directions.

In the meantime, heat the olive oil in a medium sauté pan over medium-high heat.  Add the mushrooms and cook until lightly browned.  Set mushrooms aside.  In the same pan over medium-low heat (give the pan a second to cool), add the garlic.  Cook 2-3 minutes or until fragrant.  Reduce heat to low and add the mushrooms, peas, pea shoots, herbs, ricotta, salt and pepper.  Stir until combined and cook until pea shoots are nearly wilted.

384 calories ∣ 64 calories from fat ∣ 7 g fat ∣ 2 g saturated fat∣ 66 g carbs ∣ 4 g fiber ∣ 18 g protein ∣ Good source of vitamin C ∣ Iron ∣ Folate ∣ Manganese

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