at the farmers' market on saturday, i found me some pea tendrils AKA pea shoots.  the farmer at the tent said it was the last week he would have them, so i scooped um up!  he let me taste one before i bought the bag...it was so good, tasted just like pea pods right off the bush.  it brought me straight back to my childhood...we grew pea pods in our backyard! 
so i decided to throw them in some brown rice pasta along with sauted shrimp, fresh chopped dill and celery leaves (i know i keep using celery leaves, but i had a ton and they are so good!...they are finally gone!), baby fresh mozzarella balls, a few capers, tons of lemon juice and zest (i had a lot leftover from my lemon blueberry muffins and decided to use it all!), salt/pepper, freshly grated parm cheese, and a touch of LOVE.  the fresh mozzarella and lemon juice created a thick, tangy sauce that clung to the pasta nicely.



i added the pea tendrils at the end, but wished i waited just a tad longer, because the cooking process made them lose their fresh pea flavor that i loved so much!



i buy frozen peeled and de-veined shrimp that are caught in the USA.  thaw them out in the fridge the day i will cook them and simply saute them in a hot pan in some olive oil and garlic for about 2 minutes each side.  so easy!   if i had to guess the amounts for all the ingredients...
12oz medium frozen shrimp, thawed and rinsed
1 tbsp olive oil
1 clove garlic
6oz dry brown rice spaghetti (whole wheat would work great too)
1/4 -1/2 cup fresh chopped herbs, i used dill and celery leaves...parsley, cilantro, and/or basil would work as well
2oz fresh mozzarella cheese, baby balls, halved, or small dice
1/4 cup fresh lemon juice, used way more and it was a little too lemony!
2 tsp lemon zest
2 tsp capers
salt/pepper
1 cup fresh pea tendrils OR pea pods
2 tbsp fresh grated parm


cook pasta in boiling salted water until al dente.  saute shrimp over medium heat with oil and garlic, 2 minutes per side.  drain pasta and immediately add to pan with shrimp.  throw in remaining ingredients, except parm, and cook another 1-2 minutes until everything comes together.  top with parm cheese.




got another super busy weekend coming up.  ryan is leaving for vegas on thursday, so i am taking some of his clients, i have a friend coming over friday to learn some cooking techniques, and i have another large order of muffins starting to take shape for next week!   I also have a b-day party, some tri training planned, and some shopping to get done (farmers' market for weekly veggies and grocery for muffin supplies), so i may not be able to post a lot for the remainder of the week!  we'll see how much i can pack in!  as always...thanks for reading...and keep spreading the word and sharing with your friends!