How to Make Linguine With English Peas

This is a classic pasta that's rich and creamy yet fresh and bright. It's light enough to serve as a side dish with grilled fish or chicken. Serves 8 to 10.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Chef's Knives
• Cheese Graters
• Colanders
• Cooking Pots
• Cutting Boards
• Juicers
• Measuring Cups
• Measuring Spoons
• Skillets
• Strainers
• Wooden Spoons
• 2 lbs. English peas, shelled
• 1/4 c. heavy whipping cream
• 1 c. chicken broth or stock
• juice of 1 lemon
• 2 tsp. chopped tarragon
• 3/4 tsp. salt, or more to taste
• 1/2 tsp. black pepper
• 3 tbsp. unsalted butter
• 1 lb. linguine, cooked al dente
• 2 c. pea shoots, if available
• 2 tsp. sherry vinaigrette (see Related eHows)
• 1/4 c. fresh grated Parmesan

1. Blanch the peas for 2 minutes, and plunge into icy water to stop their cooking. Sauté the peas in 1 tbsp. butter for 3 minutes.
2. Pour the cream into the peas and let simmer for 3 minutes.
3. Add the stock, lemon juice, tarragon, salt and pepper, and let simmer for 2 minutes. Stir in the remaining butter.
4. Add the pasta and stir to coat it. Dress the pea shoots with the vinaigrette (see "How to Make Sherry Vinaigrette," under Related eHows).
5. Serve with the Parmesan sprinkled on the pasta, and a handful of the pea shoots on top of that.

Tips & Warnings

• Pea shoots are available all spring and summer. Look for them in a farmer's market or ask your grocer to carry them.
• It's always best to coat the pasta in the sauce rather than just pouring the sauce on top.