The Life of a Pea

The Life of a Pea

Kermit can’t hold a flame to this little beloved veggie and while fresh sugarsnaps & crisp snow peas are running amuck amongst many a garden trellis . . it is the actual pea shoot that I hope to make your acquaintance. Pea shoots are the choice leaves and tendrils of pea plants and are typically harvested from snow pea vines, although they can be from any type of garden pea. Pea shoots carry that individualistic pea flavor all packed into a crisp little sprout looking stalk & petite leaf which works absolutely incredible in spring rolls, salads or topping off stir-frys. Now, I know you’re wondering just where do I find these little guys? Well you should (as always) look for pea shoots at your local farmers’ market in spring, early summer and fall or turn towards your local Asian market or upscale grocery stores such as Whole Foods.

When it comes time to the actually preparation and cooking you should rinse the pea shoots in cool water, drain and let dry (if you brush your teeth daily you need always wash your sprouts!). Remove any stems that look coarse and begin your culinary adventure. WARNING: Pea shoots are best eaten raw or very lightly cooked. If you do choose to cook your shoots, remember that the water clinging to the damp shoots is enough to steam them so just cover and heat until wilted. Now for the nutritional gossip:

Pea shoots are considered a “green” meaning they are typically nutrient-dense, packed full of carotenes and phytochemicals. This means that for very few calories you get large amounts of vitamins and minerals. For just 10 calories and no fat, take a look at the nutrients in 2 cups of raw pea shoots.

Needed for Adults—Per Day
Potassium 3% Folate 10.5%
Vitamin C 35.5% Thiamin 5.75%
Vitamin A 15% Riboflavin 7%
Vitamin E 8.75% Vitamin B-6 4.75%
Vitamin k 132% Fiber 3.5%

Now let’s stop talking and take these edible four leaf clovers to the table and create something wonderful and fresh! As your friendly chef, I have given you one of my culinary interpretations to launch your adventure with my raw pea shoot pesto recipe . . it is super easy to prepare and extremely versatile in its usage so break out a nice glass of pinot grigio, throw on that weathered apron and get to cookin!

Nouveau Pea Shoot Raw Pesto
2 lbs pea shoots or other greens, rinsed
1 C packed basil leaf
2 tablespoons ginger, sliced thinly, then minced
2 tablespoons garlic, minced
1/2 C grapeseed oil
3-4 tablespoons rice vinegar
½ C pinenuts (optional)
½ teaspoon of chile flake *give it a little kick
Salt to taste

In a blender, Add pea shoots, basil, ginger and garlic . . . turn on your blender & start shoving those greens into the blades (*do not use your hand!). Slowly start pouring your oil and things should start liquefying. Add remaining oil and all of the vinegar. If you use pinenuts it will thicken things up quite a bit and as always finish with some chile and salt. I like to serve this with fish but it’s great on pasta, thin it out for a salad dressing . . . get creative and have fun with it!