The pea shoots and pea stems and leaves are all from the garden, not the asparagus - that came from the supermarket.
Again, its not an overly complicated recipe. Sauteed a couple of cloves of garlic in some good olive oil, and then stirred in all the ingredients, most of which were raw (except the pasta and asparagus). Seasoned it with salt and pepper and there you go - all ready.
The pea shoots pasta salad is not heavy in pea flavour, its delicate in flavour. And to punctuate the green, I stirred in some raw diced red pepper for colour and crunch.
Another lunch prepared for busy working week days at home.
I am sharing this Pea Shoots and Asparagus Pasta Salad with Soup, Salad and Sammies hosted by Kahakai Kitchen.