Am I overdoing it with the pasta here? I do tend to eat a lot of pasta in the summer. Well, and in the winter,too, actually. Anyhow, I was out of ideas for the peashoots that came with my farmbox this week. There were lots of them. (Peashoots that is-not such a lot of ideas.) First, I made the Potage St. Germaine with Peashoots and Chives that I figured out last year, which also addressed the lettuce glut. I even managed to avoid the multiple equipment failures and personal klutziness issues that were such fun the first time.
Nice, but there's a limit to the amount of it a person wants to consume. It is more the small bowl than the giant bucket kind of thing. I remembered seeing a recipe for a stir fry with 3 peas, and decided to adapt the idea for a pasta, with a few shrimp I had on hand. I wouldn't call this a sauce, since it is not at all liquidy. This non-liquid business was more or less intentional, with the idea of a pasta salad for lunch tomorrow in mind. The "three peas" are snow peas, regular peas, and peashoots. I thought it was pretty good with the shrimp, but if I left the shrimp out, I would have used parmesan shavings, instead of the breadcrumbs.
This is what I used:
4 oz bacon, cut in thin strips, cross-wise
a shallot, minced
2 cups peas shoots, chopped up coarsely
1 cup snow peas, whole
1/2 cup defrosted frozen little peas
pinch aleppo pepper
10 raw shrimp, shelled
1/2 cup veal broth
1/4 cup fresh mint, sliced very thin
6 oz gemelli or other pasta
This is what I did:
I started the pasta water and the sauce at the same time. As soon as the pasta water boiled, I added and cooked the pasta. The sauce was ready first. When the pasta was cooked, I mixed them together in the sauce pot. For a saucier effect, you could add a bit of the pasta water.
To make the sauce, I cooked the bacon in a heavy pan until it was crispy, then removed it to drain on paper towels. I added the shrimp, and the aleppo pepper, and cooked them until just done. I removed those too, sauteed the shallots, peas shoots and snow peas. Then I put everything back in the pot with the broth, cooked it all down a little, and plopped in the prepared pasta. I mixed the mint in last. It was nice warm with toasted breadcrumbs on top. Not so bad with a little vinagrette and some oily olives, room temp, for a lunch next day.