Pea Green Recipes
Spaghetti with Creamy Egg, Beacon, and Pea Tendrils
2 large eggs, at room temp
Pinch of sea salt (optional)
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated Pecorino Romano
1/3 cup finely chopped bacon
1/4 teaspoon hot pepper flakes
1 plump garlic clove, peeled and finely minced
1/4 cup extra virgin olive oil
3 cups loosely packed pea tendrils
8 ounces dried spaghetti
1 tablespoon unsalted butter
1. Bring a largo pot of water to a boil for the pasta.
2. Mix together the eggs, optional salt, Parmigiano-Reggiano, and Pecornio in a small mixing
bowl. Set aside
3. Heat the bacon, hot pepper flakes, garlic and olive oil in a large straight-sided sauté pan over
moderate heat. Cook, stirring of then until the garlic is golden. Add the tendrils and a 1/3
cup of the boiling pasta water to the pan, taking care not to burn yourself as the oil may
spatter. Toss together to wilt the tendrils. Most of the water will evaporate. Set aside off the
heat.
4. Generously salt the pasta water and drop in the spaghetti. Cook, stirring often until al dente.
Drain the pasta, reserving about 1/2 cup of the boiling water. Transfer the pasta to the sauté
pan and toss over low heat. Add a few tablespoons of pasta water and the butter and toss
again.Off the heat, quickly add the egg and cheese mixture and toss constantly until the
strands of spaghetti are coated. The eggs should remain creamy without curdling, Serve right
away in warmed bowls.
Pinch of sea salt (optional)
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated Pecorino Romano
1/3 cup finely chopped bacon
1/4 teaspoon hot pepper flakes
1 plump garlic clove, peeled and finely minced
1/4 cup extra virgin olive oil
3 cups loosely packed pea tendrils
8 ounces dried spaghetti
1 tablespoon unsalted butter
1. Bring a largo pot of water to a boil for the pasta.
2. Mix together the eggs, optional salt, Parmigiano-Reggiano, and Pecornio in a small mixing
bowl. Set aside
3. Heat the bacon, hot pepper flakes, garlic and olive oil in a large straight-sided sauté pan over
moderate heat. Cook, stirring of then until the garlic is golden. Add the tendrils and a 1/3
cup of the boiling pasta water to the pan, taking care not to burn yourself as the oil may
spatter. Toss together to wilt the tendrils. Most of the water will evaporate. Set aside off the
heat.
4. Generously salt the pasta water and drop in the spaghetti. Cook, stirring often until al dente.
Drain the pasta, reserving about 1/2 cup of the boiling water. Transfer the pasta to the sauté
pan and toss over low heat. Add a few tablespoons of pasta water and the butter and toss
again.Off the heat, quickly add the egg and cheese mixture and toss constantly until the
strands of spaghetti are coated. The eggs should remain creamy without curdling, Serve right
away in warmed bowls.
Allen Farms Pea Green Pesto
¼ cup pine nuts
1 clove Garlic
1 box/bag of Pea Greens
1 TBS Atwells Gold Cheese
Salt & Pepper
2 TBS Extra Virgin Oil (EVOO)
- Toast Pine Nuts in dry pan
- Mash garlic & pine nuts till paste forms
- Chop & add pea greens a little at a time
- Mircoplane cheese…add into mixture
- Stir in EVOO until desired consistency
- Salt & Pepper to Taste
1 clove Garlic
1 box/bag of Pea Greens
1 TBS Atwells Gold Cheese
Salt & Pepper
2 TBS Extra Virgin Oil (EVOO)
- Toast Pine Nuts in dry pan
- Mash garlic & pine nuts till paste forms
- Chop & add pea greens a little at a time
- Mircoplane cheese…add into mixture
- Stir in EVOO until desired consistency
- Salt & Pepper to Taste
Dormet Dining Club Sandwich with Pea Greens
A Great quick, easy and healthy sandwich recipe with Pea Greens! Courtesy of Nicole Cormier from deliciouslivingnutrition.com
Rice Bowl with Pea Tendrils
