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Place a small pot with a few inches of water on high heat, bring to boil.
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Pour fresh peas into pot and allow peas to boil for 3-4 minutes.
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Pour peas into colander and rinse with cold water.
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Place 2 cups peas (reserve the rest for later) 1 cup broth, a generous pinch of sea salt, a few turns fresh pepper and mint leaves in blender.
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Blend till smooth. Pour into a small bowl, cover and place in fridge to chill.
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Cook pasta according to package instructions.
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When al dente (to the tooth!) strain in colander and rinse well with cold water.
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Toss pasta with chilled pea sauce, you may not need all of it.
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Place 1 cup pasta on each plate,.
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Sprinkle with a bit of sea salt and pepper.
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Add a 1/4 cup blanched peas to each plate, sprinkle with Parmesan cheese.
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Place heirloom tomatoes around the edges of pasta and top with pea shoots!
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Serve cold. Enjoy.