Penne With Peas, Pea Greens and Parmesan

• 1 pound fresh peas, shelled (about 3/4 cup)
• 6 ounces pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
• 1 tablespoon extra virgin olive oil
• 1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
• Salt and freshly ground pepper
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
• 3/4 pound penne
• 1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup, to taste)

1. Begin heating a large pot of water for the pasta.
2. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender.
3. Transfer to a bowl.
4. Add the pea shoots to the steamer and steam 2 minutes, until just wilted.
5. Remove from the heat and allow to cool until you can handle them.
6. Do not discard the steaming water; pour it into a measuring cup.
7. Squeeze out excess water from the pea greens and chop medium-fine.
8. You should have about 1 cup chopped leaves and tender stems.
9. Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions.
10. Cook, stirring, until wilted, about 3 minutes.
11. Add the pea shoots and stir together for about a minute.
12. Season to taste with salt and pepper.
13. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
14. When the water in the pot comes to a boil, salt generously and add the pasta.
15. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up.
16. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots.
17. Drain the pasta and toss at once with the vegetables and Parmesan.
18. Serve hot.

fresh peas, shoots, extra virgin olive oil, young spring onions, salt, tarragon, parsley, penne, parmesan

Taken from cooking.nytimes.com/recipes/1014690 (may not work)