My fiance was having a guys’ night out the other night so I was left to fend for myself for dinner.  There was no food in the fridge, so I had to run to the grocery store to find something to make.  I wasn’t really in the mood to flip through cookbooks, so I decided to just let inspiration strike when I got there.  Looking around, the produce looked good, but there wasn’t really anything I wanted to eat until I saw the pea shoots.

I discovered pea shoots earlier this spring.  I was at a dinner at an Italian restaurant and my entree came with pea shoots garnishing it.  It was love at first taste.  They’re delicious!  So when I saw them at the store today, I knew I had to buy them.  From there it was just a matter of figuring out what to put with them.  I grabbed a few crimini mushrooms, a bag of frozen peas, and then I realized that since I was only cooking for myself, I could have meat!  (My fiance is vegetarian, and normally I’m perfectly content to eat vegetarian food, but lately I’ve been wanting to use some meat in my cooking.)  I looked around, and found organic spinach and feta chicken sausage.  It looked delicious and only had 120 calories!  Obviously I bought it.

This dish was really easy to put together.  Since the sausage was pre-cooked, all I had to do was heat it up.  I put the mushrooms and sausage into a dry, non-stick pan on “medium” heat (though who can say what that really means on an electric stove!) and tossed everything around until the sausage was sizzling nicely and the mushrooms were browned.

Meanwhile, I had water boiling on another burner and cooked a serving of brown rice pasta.  I used shells, but you can use whatever you have handy.  When the pasta was almost ready, I tossed in the frozen peas (which had been sitting on the counter and were thus not entirely frozen anymore) and then drained the whole mix.

I put the pasta and peas on a plate, cut the sausage and added it and the mushrooms, added salt, pepper, and a little freshly grated Parmesan cheese, and then topped it all off with a good handful of the pea shoots.  The flavor of the sausage kept this dish from needing too much other seasoning, but if you’re making a vegetarian version, play around with different spices, and also add a bit more cheese.

Pea Shoot Pasta
(one serving) 

  • 55g pasta of your choice
  • 1 chicken sausage
  • frozen peas
  • 3-4 crimini mushrooms
  • a handful of pea shoots
  • Parmesan cheese
  • salt and pepper to taste
Bring a pot of salted water to a boil and cook pasta according to package instructions (the brown rice pasta I used takes longer to cook than other varieties).  Put frozen peas in a bowl on the counter to thaw.  Use as many or as few as you like.  Chop up the mushrooms, and then put them and the sausage in a dry non-stick pan on medium heat.  Rotate the sausage periodically to ensure even cooking, and stir the mushrooms frequently to avoid burning.
When the pasta is almost done, dump in the peas.  When the pasta is al dente, drain and put on a plate.  Cut up the sausage, and add it and the mushrooms to the plate.  Add salt and pepper, and toss everything together.  Top with a little grated Parmesan and the pea shoots.  Enjoy!
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