Last time we went shopping, I came across pea shoots, which I had never had. That alone warranted buying them.
I used them to do a take on pasta carbonara. On the bottom, there’s a sauce made out of peas, pea shoot “stalks” and chicken broth, blended and strained. On top of that, there is an egg yolk raviolo, covered in bacon. Everything is garnished with raw pea shoot tops and grated parmesan.