Well...maybe a pan, but pea shoots, garden peas and sugar snaps all meet with pasta and parmesan.

Serves 4 to 6

• 8 ounces linguini
• Enough chicken broth to cook the linguini
• 4 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes
• 3 large garlic cloves, minced
• 6 cups young pea shoots, cut into 2 to 3 inch pieces
• 1/2 pound sugar snap peas
• 1 1/2 cups shelled garden peas
• 10 to 15 torn mint leaves
• 1/2 to 1 cup grated parmesan
• Parmesan shavings for garnish
• Salt and pepper to taste

1. Cook the linguini in the broth, reserving about 2 cups of the broth.
2. In a large saute pan, saute the garlic and crushed pepper gently in the olive oil until the garlic becomes fragrant.
3. Add the three peas and saute just until the pea shoots begin to wilt.
4. Add the cooked linguini and about one cup of the reserved broth and toss all together.
5. Stir in the mint and parmesan and add more broth if needed to create a nice sauce.
6. Season with salt and pepper and garnish with parmesan shavings.