• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life As A Strawberry
  • About
  • Recipe Index
  • Bread Class!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Pasta

    Simple Lemon Pasta with Parmesan and Pea Shoots

    Published: Jun 1, 2016 · Last Updated: Sep 22, 2022

    Jump to Recipe

    This easy weeknight recipe is sure to be a hit! Fresh spring pea shoots, spaghetti noodles, and a simple lemon sauce with pepper and parmesan cheese pack this pasta recipe with a ton of flavor. Ready in 30 minutes.

    Spaghetti in a shallow white bowl. this recipe

    This simple lemon pasta tastes like springtime just slapped you right in the face.

    (But, like, in a GOOD way).

    A wooden fork twirling spaghetti in a shallow white bowl.

    Love this recipe? Check out my parmesan spinach gnocchi!This spaghetti gets tossed in the world's easiest lemon parmesan sauce - olive oil, parm, lemon, salt and pepper, BOOM - and mixed with some gorgeous, sound-way-fancier-than-they-actually-are spring pea shoots. (For bonus fancypants points, you can call them tennnnndrils in your snootiest foodie accent).

    I'm of the opinion that pea shoots and tennnnndrils are some of the most underrated-slash-delicious things ever, so when I found some at the grocery store the other day (CUE HAPPY DANCE) I just knew I had to put them in a bit of fresh, bright, lemon-y pasta.

    Also, HI, HELLO, can we talk for one second about how ridiculous it is that I can already find fresh pea shoots at the store because that means it is already basically summertime and wheeeeeeere has this year gone??? I swear that just yesterday I was making New Year's resolutions I had no real intention of sticking to.

    Fork twirling spaghetti with parmesan in a white bowl on a grey background.

    PS - If you haven't had pea shoots before, you need to jump on this STAT. They have a short season from late spring to early summer and are the sweet, micro-green-esque leaves of a pea plant. Pea shoots have a slight pea flavor and are amazing in salad, pasta, stir-fry, pesto, you name it!

    Also, the stems are edible and not at all bitter if you buy them towards the beginning of the season, so you don't need to worry about any fancy leaf-pulling or culinary stem gimmicks. Just throw them whole into all.of.the.things. and then give yourself a high five for being awesome.

    Wooden handled fork twirling spaghetti with lemon and olive oil in a white bowl.

    I especially love this lemon pasta because - in addition to being delicious - it's incredibly simple. I almost always have the necessary ingredients on hand, and it comes together in less than half an hour. (HIP HOORAY for quick and easy weeknight dinners!)

    You can also swap out the pea shoots for whatever you have handy - use fresh peas, broccoli, bell peppers, or herbs for some color and serve with grilled chicken or wild salmon for a heartier meal. SO MANY POSSIBILITIES!

    A wooden fork twirling spaghetti in a shallow white bowl.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Fork twirling spaghetti in a shallow white bowl.

    Simple Lemon Pasta with Parmesan and Pea Shoots

    ★★★★★ 4.7 from 6 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 minutes
    • Yield: Serves 4
    • Category: Pasta
    • Cuisine: Italian-American
    Print Recipe
    Pin Recipe

    Description

    A simple weeknight lemon pasta recipe with pea shoots and an easy lemon sauce.


    Ingredients

    Scale
    • 2 heaping cups fresh pea shoots or pea tendrils
    • Zest of 1 large lemon
    • ¼ cup lemon juice
    • ⅓ cup good-quality extra virgin olive oil
    • 1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
    • Fresh ground black pepper, to taste
    • ½ lb. spaghetti
    • ½ cup pasta water (reserved from when you cook the spaghetti)
    • Kosher salt, to taste

    Instructions

    1. If your pea shoots are particularly long, chop them into halves or thirds so they're a bit easier to manage. Set aside.
    2. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I'm waiting for the pasta water to boil!)
    3. Cook spaghetti in very salty water until al dente.
    4. Reserve ½ cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
    5. Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
    6. Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
    7. Taste pasta and add a pinch of kosher salt to taste.
    8. Top pasta with additional parmesan cheese for garnish and serve immediately.

    Notes

    Strict vegetarians should use a vegetarian parmesan cheese here (one made without rennet).

    Don't use pre-shredded cheese in this recipe!!! Most store-bought shredded parmesan is treated with preservatives that prevent it from melting smoothly, and you'll end up with a clumpy mess instead of a smooth sauce. For best results, buy a block of parmesano reggiano cheese (AKA "real" parmesan cheese) and grate it yourself with a microplane or the small side of a box grater.

    Use a good quality olive oil in this recipe - because there are so few ingredients, the quality here really makes a difference!

    SALT YOUR PASTA WATER! It makes all the difference.

    Use PLENTY of fresh ground black pepper in this recipe, and don't be afraid to add an extra pinch of kosher salt to bring out the flavors. When you're working with so few ingredients, proper seasoning is everything - so don't forget to taste your pasta before you serve it and add salt and pepper as necessary!

    Use whatever you have on hand for this recipe! Add peas, asparagus, broccoli, or other veggies to the pasta for a fun twist, mix in some fresh garden herbs, or serve with grilled chicken, salmon, or shrimp for a heartier meal.

    For a vegan version of this recipe, use vegan pasta and eliminate the parmesan cheese.

    Nutrition

    • Serving Size:
    • Calories: 526
    • Sugar: 7.1 g
    • Sodium: 657.6 mg
    • Fat: 24.8 g
    • Carbohydrates: 58.4 g
    • Protein: 19.5 g
    • Cholesterol: 14.4 mg

    Keywords: pasta, spring, comfort food

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    \"\"
    \"\"
    \"\"

    SaveSave

    More Pasta Recipes

    • 10 Easy Gnocchi Recipes for Weeknights
    • Creamy Mushroom Gnocchi
    • White Cheddar Arugula Pesto Mac and Cheese
    • Spicy Mac and Cheese

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Interactions

    Discussion

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Diane

      May 21, 2022 at 2:51 pm

      Delicious! I also added spinach seedlings that I thinned from the garden and fresh chives. I plan to plant too many peas again next year so I can use the thinnings to make this dish again.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        May 23, 2022 at 8:07 am

        WAHOO! We're so glad to hear that you loved it!

        Reply
    2. Michelle

      May 20, 2021 at 9:13 pm

      I got pea shoots in my CSA and didn't even know you could eat them! We tried this recipe and loved it so much I've been making it every week since. I've just been throwing in whatever we get in the CSA that week - pea shoots, kale once, radishes & radish greens another time, plus whatever fresh herbs we get. It's been amazing every single time, thank you for this recipe!! Definitely a keeper.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        May 22, 2021 at 11:33 am

        Thanks so much, Michelle! We love that your CSA helped you find new favorite ingredients and recipes!

        Reply
    3. Susan Bober

      May 17, 2021 at 6:45 pm

      I had pea shoots left over from another recipe and was searching for a way to use them and found this recipe. My husband and I really liked it and will buy pea shoots to make it again.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        May 18, 2021 at 8:45 pm

        Thanks so much, Susan! We're so happy you loved this recipe!

        Reply
    4. Victoria Anzalone

      May 29, 2020 at 7:32 pm

      Thank you for this delicious recipe!

      ★★★★★

      Reply
    5. Lori

      May 19, 2020 at 4:24 pm

      We really liked this recipe. I have been growing pea shoot during the pandemic so we have a lot of them and it was a great use for them. We did also add in a bit of leftover alfredo sauce (maybe 2-3 T) which made the sauce a bit more substantial.

      ★★★★

      Reply
    6. Lashon

      May 01, 2019 at 5:46 pm

      Yum! I tweaked it a bit by subbing good butter for half of the olive oil. I wish i'd added a bit of garlic or onion. What a nice summer pasta - quick.and perfect.

      The tip of not using pre shredded cheese is accurate. . . I learned the hard way.

      As for the pea shoots. . . A nice fresh add-in.

      ★★★★

      Reply
      • Jackie @ Life As A Strawberry

        May 08, 2019 at 12:43 pm

        Hi Lashon, thank you - so happy you enjoyed the dish!

        Reply
    7. Sharon

      February 03, 2018 at 6:48 am

      You can grow your own pea shoots! Plant ordinary dried peas (not parboiled!) in compost, water, and wait 10 days. You can do them on the windowsill - spring food all year round.

      Reply
      • Jessie

        February 05, 2018 at 12:01 pm

        Great tip! Thanks, Sharon!

        Reply
    8. Melissa

      March 30, 2017 at 5:51 pm

      Just got a bag of pea shoots from my produce delivery and I was trying to find a pasta to make with them and this came up! I had all the ingredients and it was sooo delicious!!

      Reply
      • Jessie

        April 01, 2017 at 5:18 pm

        I'm so happy you liked it! This recipe has become one of our favorites. Thanks for letting me know how it turned out!

        Reply

    Primary Sidebar

    Jessie standing in a kitchen lifting a fork full of pasta.

    I'm Jessie, and I like to talk about food. On this website, you'll find well-tested recipes and tutorials to help you make weeknight comfort food you're proud of.

    Learn More →

    • Instagram
    • TikTok
    • Facebook
    • Twitter
    • YouTube
    • Pinterest

    Most Popular Recipes

    • Easy Crusty French Bread (VIDEO)
    • How to Make a Cheese Plate (with step-by-step photos!)
    • 30 Minute Creamy Chicken Spinach Pasta
    • Butterless Chocolate Chip Cookies with Coconut Oil
    • Easy Creamy Mushroom Sauce
    • Cupcakes 104: How to Store and Freeze Cupcakes (With Video!)

    Easy Winter Recipes

    • Crusty Cranberry Pecan Bread (No Kneading)
    • Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
    • Instant Pot Short Ribs with Red Wine
    • Mushroom Spinach Lasagna
    • Easy Jalapeño Cheese Bread in a Dutch Oven (no kneading!)
    • Small Batch Crusty Bread

    Footer

    ↑ back to top

    ABOUT US

    • Meet Our Team
    • Contact
    • FAQ
    • Work With Us
    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    RESOURCES

    • Subscriber Resource Library
    • Meal Planning Resources
    • Sustainability Resources
    • Social Responsibility
    • At The Table Podcast
    • Everyday Artisan Bread Course

    RECIPES

    • Recipe Index
    • Homemade Bread
    • Pasta Recipes
    • Vegetarian Recipes
    • Quick and Easy Meal Ideas

    JOIN OUR EMAIL LIST!

    Life As A Strawberry logo
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    1% for the Planet logo

    About - Recipes - Privacy Policy

    Copyright © 2012-2023 LIFE AS A STRAWBERRY