Green is the theme for spring and nothing could be more fresh tasting and brightly green than pea vines, also called pea shoots.
The early spring delicacy is the thread, leaves and blossoms of the snow pea, snap pea or sweet pea plant. The fresh taste is one of spring’s best expressions.
“I enjoy pea vines for their grassy sweet flavor,” says Chef Michael Felsenstein, executive chef at the Lynnwood Convention Center. “They add a unique flavor and texture to salads and can also be lightly wilted and used as a main vegetable accompaniment. I like to use citrus to enhance the pea vine’s natural flavors.”
One of the flavors he favors for pea shoots is in a risotto.
The pesto can be lightly brushed onto another harbinger of spring — halibut filets — lightly salted and peppered then baked in the oven, he suggests.
“The pea shoot risotto can then be served as an accompaniment for the halibut,” he says.
Pea Shoot Pesto
Serves 6-8 as a main dish
For the pesto
Ingredients
1 cup pea shoots
3 tablespoons pine nuts
1 green onion top, roughly chopped
1 tablespoon garlic, minced
¼ teaspoon salt
¼ cup olive oil
½ cup Parmesan cheese, shredded
Instructions
1. Pulse all ingredients together in a food processor to form a smooth paste.
For the risotto
Ingredients
½ cup onion, finely chopped
2 tablespoons garlic, minced
3 tablespoons olive oil
1½ cup Arborio rice
½ cup white wine
4-5 cups vegetable or chicken broth, simmering
¼ cup cream
2 tablespoons lemon juice
Instructions
1. Sweat onion and garlic in a heavy bottomed pot with the olive oil. When the onions and garlic are well sweated, stir in the rice and lightly toast.
2. Add the white wine and simmer over low flame until all of the wine is absorbed. Stir constantly, preferably with a wooden spoon.
3. Start adding the stock, adding just enough to cover the rice. Stir frequently. When the liquid is absorbed, repeat by adding the same amount. Keep repeating this process until the rice is just past al dente.
4. Add the cream, lemon juice and finish with the pea shoot pesto.
Chef’s tip: Additional roughly chopped pea vines can be folded into the warm risotto for extra texture and flavor.
Recipe by Chef Michael Felsenstein, executive chef at the Lynnwood Convention Center.
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