Ingredients
- 1 lb. whole wheat pasta
- 1 garlic clove, grated
- 1 pint grape tomatoes
- 1 c. peas, fresh or frozen
- 2 handfuls of pea shoots, trimmed
- 3/4 c. crumbled feta
- parmesan cheese, to taste (optional)
- 1 lemon
- olive oil
- salt & pepper
Instructions
- Bring a large pot of water to a boil and season with salt. Add the pasta and cook according to the package instructions. About 2 minutes before it’s ready, add the peas. Drain the pasta and spread out evenly onto to a baking sheet. Drizzle with a little olive oil (so that it does not stick) and cool to room temperature.
- In a large saute pan, warm 1 tbsp. of olive oil over medium-low heat. Add the grape tomatoes (whole). Using a microplane, grate in the garlic. Saute until the tomatoes are slightly blistered and begin to release their juice.
- For the pea shoots, trim the stems about 1/2″ and discard. Set the rest aside.
- In a large bowl, add the cooled pasta, peas, tomatoes (including any pan juices) pea shoots, and feta. Add the juice of 1/2 a lemon and drizzle with extra olive oil to coat. Add parmesan cheese (if using) and toss gently to combine. Season with salt, pepper, and more lemon juice if necessary.
- Serve at room temperature.