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Pea Shoot Pasta with Lemon Cream Sauce

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Serves 5
10 minutes preparation time
20 minutes cooking time

1 pound spaghetti or linguine
2 tablespoons unsalted butter
2 tablespoons unbleached wheat flour
1 cup pasta water
juice and zest of 1 lemon
1/4 cup cream
1 teaspoon salt
a few grinds fresh pepper
approximately 8 cups pea shoots, chopped coarsely

Put a large pot of water to boil.  When the water boils, add a generous amount of salt and then add the pasta.  Cook for 1 minute less than the time given on the box.

Meanwhile, make the lemon-cream sauce.  Melt the butter in a large skillet and when it begins to foam, whisk in the flour.  Whisk until the flour is completely incorporated.  Scoop a cup of water out of the pasta pot and add it and the lemon juice to the flour mixture.  Bring the mixture to a boil, whisking.  Reduce the heat and simmer until the sauce thickens, about 5 minutes.  Stir in the lemon zest, cream, salt, and pepper.

When the pasta has finished cooking, drain it in a collander and then briefly toss it in the cream sauce.  Scoop some pasta onto each plate and mound the pea shoots on top.  Serve immediately.


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