Well...maybe a pan, but pea shoots, garden peas and sugar snaps all meet with pasta and parmesan.
8 ounces linguini
Enough chicken broth to cook the linguini
4 Tbl olive oil
1/2 tsp crushed red pepper
3 large cloves garlic, minced
6 cups young pea shoots, cut in 2 to 3 inch pieces
1/2 pound sugar snap peas
1 1/2 cups shelled garden peas
10 torn fresh mint leaves
1/2 to 1 cup grated parmesan
Parmesan shavings for garnish
Salt and pepper to taste
Cook the linguini in the broth, reserving 2 cups of the broth.
In a large saute pan, saute the garlic and crushed red pepper gently in the olive oil until the garlic becomes fragrant.
Add the sugar snaps and then the pea shoots and peas and saute until the pea shoots just begin to wilt.
Add the pasta and about one cup of the reserved broth and toss.
Stir in the mint and parmesan and more broth if needed.
Season with salt and pepper and garnish with the parmesan shavings.