Pea Pasta With Figs

I have a thing for using fruit as a savoury. I also have a thing for using what I have, which in this case was a large amount of pea shoots, leaves and tendrils. I might just keep plucking them as a green and forget the peas altogether-they are that good.

The figs are dried (dried out, actually having been long forgotten at the back of the fridge) and they worked well against the sweetness of the peas. With preserved lemon and a bit of saffron, the colour of this dish was really lovely. Perfect for a late spring dinner.

You Will Need:

1 lb. cooked pasta
1/2 teaspoon saffron threads soaked in a few tablespoons hot water for at least two hours.
4 cups peas, blanched and refreshed under cold water (this can be done ahead)
3-4 (or more) tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped(3 if small)
1/2 teaspoon dried thyme
1 tablespoon granulated sugar
Salt to taste
2 teaspoons chopped preserved lemon (pith removed)
1/4 cup dried figs, chopped
1/2 cup chopped fresh parsley
1 cup pea leaves, tendrils and shoots

In a large frying pan, heat the oil and cook the onion, garlic, thyme, sugar and salt for a few minutes over medium heat until the thyme and garlic become fragrant. Reduce heat and add the lemon, figs and parsley. Cook until figs have softened. In the last few minutes, add the pea greens and blanched peas. Add more oil if needed to coat well and toss with cooked pasta.