Lemony spaghetti with pea shoot and pawn

The sweet and tender taste from pea shoots and the aroma from the zest deliver a light ,fresh and delightful sensation for this spaghetti dish. It is easy to make ,therefore, is great for the lazy mid summer days.^_^

Lemony spaghetti with pea shoot and pawn
(Serve 2)
Ingredients:

160g spaghetti
75g extra virgin olive oil
1 garlic clove, chopped
1 chili, seeds removed and finely chopped
100cc white wine
1/2 zest of a lemon
350g king pawns
A handful of pea shoots , tough stems removed
Salt and pepper to season

Method:

1. Cook the spaghetti in plenty of salted boiling water, according to the manufacturer's instructions.

2.Heat olive oil in a large frying pan, fry the garlic first for 1-2 minutes. Continuing adding
the pawn, chili, white wine, and simmer for about 5 minutes.

3. Stir in the pea shoots and spaghetti , toss them well to heat through. Sprinkle the zest of lemon just before switching off the heat. season with salt and pepper.

Sweet and tender pea shoots from my back garden. I picked the flower by accident.^^II Anyway, the flower is edible as well .

In fact, I grow these pea plants especially for the shoots, not the pea. However, cutting off the shoots does help the plants to flower more and produce more pea. So why not? *_^~

Pea plants under the summer clear sky.

Pea plants in my back garden.

豌豆嫩枝的香甜,加上檸檬皮的清爽,讓這道義大利麵額外的清新爽口,非常適合夏天食用的一道佳餚.咬一口,有如將夏日的愉悅含在嘴裡呢!

作法:(兩人份)

義大利麵 160g 橄欖油 75g 白酒100cc 蒜頭一顆切片 檸檬皮半顆切碎 辣椒一條切碎

去殼鮮蝦 350g 豌豆嫩枝或豌豆芽一把

依照包裝指示煮義大利麵.

起鍋熱油加入蒜頭爆香,在加入鮮蝦,辣椒,白酒翻炒後悶至蝦子轉紅. 此時再加入煮熟的麵條與豌豆嫩枝快速翻炒.熄火前灑上檸檬皮,鹽與胡椒攪拌調味即可.