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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.