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1
Begin heating a large pot of water for the pasta.
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2
Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender.
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3
Transfer to a bowl.
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4
Add the pea shoots to the steamer and steam 2 minutes, until just wilted.
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5
Remove from the heat and allow to cool until you can handle them.
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6
Do not discard the steaming water; pour it into a measuring cup.
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7
Squeeze out excess water from the pea greens and chop medium-fine.
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8
You should have about 1 cup chopped leaves and tender stems.
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9
Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions.
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10
Cook, stirring, until wilted, about 3 minutes.
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11
Add the pea shoots and stir together for about a minute.
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12
Season to taste with salt and pepper.
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13
Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
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14
When the water in the pot comes to a boil, salt generously and add the pasta.
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15
Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up.
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16
When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots.
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17
Drain the pasta and toss at once with the vegetables and Parmesan.
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18
Serve hot.
