Veggie Box pea shoots
Zest of 1 large lemon
1/4 cup lemon juice
1/3 cup good-quality extra virgin olive oil
1 cup grated parmesan cheese, plus extra for garnish
Fresh ground black pepper, to taste
1/2 lb. spaghetti
1/2 cup pasta water (reserved from when you cook the
spaghetti)

1/4 cup lemon juice 1/3 cup good-quality extra virgin olive oil 1 cup grated parmesan cheese, plus extra for garnish 1/2 lb. spaghetti 1/2 cup pasta water (reserved from when you cook the

If your pea shoots are particularly long, chop them
into halves or thirds so they’re a bit easier to manage.
Set aside. In a large bowl, whisk together lemon zest,
lemon juice, olive oil, grated parmesan cheese, and a
generous amount of fresh ground pepper. Cook
spaghetti in salty water until al dente. Reserve 1/2
cup of the pasta water. Drain spaghetti and
immediately add it to the mixing bowl with the lemonolive oil mixture. Add reserved pasta water and toss
to combine. The heat from the pasta will warm the
sauce and melt the parmesan cheese. Add pea shoots
to pasta and toss until parmesan has melted into a
smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese.