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Ricotta Gnocchi with English Peas, Spring Onions, and Pea Tendrils

Gnocchi with pea tendrils and cashews OMG!

Lemon Garlic Sauteed Pea Tendrils from Food.com: A refreshing and savory taste of early spring. Pea tendrils are the tender shoots of young pea plants and are edible. They have a delicate almost spinachy flavor. This is a delicious way to harvest these young plants and make a beautiful side dish.

Pea Ravioli with Sage Butter Sauce | BakeNoir

Pea, Pistachio Pesto heaping 1/2 cup pistachios, chopped & toasted a few big handfuls of pea tendrils zest & juice of 1 small lemon 1 small garlic clove salt & pepper olive oil (a few tablespoons to 1/4 cup) optional: handful of fresh basil or mint In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth.

Creamy Tomato Alfredo Linguine with or without Peas and Prosciutto. My favorite and most requested sauce. This sauce was handed down from a friend's Italian Nonna.

Sponsored Recipe: Pea Soup, Preserved Lemon, Cr�me Fra�che Recipe - Saveur.com

Sweet Potato Gnocchi with Brown Butter-Balsamic Sauce (I would tweak, but it sounds like a great start)

Lemon Cupcakes with Lemon-Blueberry Buttercream

Truffled gnocchi with Mushroom Ragu - made just the Ragu sauce with regular pasta substituted milk for cream and it was delish!