Adapted from “Bay Area Bites” website
1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces
2 cloves garlic (can also use green garlic)
1 lb. cooked pasta
3 T. olive oil
1 T. lemon zest (could also use lemon juice)
1-2 scoops of hot pasta water
2 -3 slices cooked bacon
Parmesan cheese (optional)
Salt and pepper to taste
Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces. Heat olive oil in a large skillet or wok until oil starts to sizzle. Smash and then chop garlic into medium pieces and add to the olive oil. Add pea shoots and lemon zest and sauté for about 3-5 minutes, or until pea shoots start to wilt. Stir in cooked pasta and pasta water. Crumble bacon and add to the pasta. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.
