1 pound fresh peas, shelled (about 3/4 C.)
6 oz. pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 T. extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 C.)
Salt and freshly ground pepper
1 T. chopped fresh tarragon
1 T. chopped fresh parsley
¾ pound penne
1 to 2 oz. Parmesan, grated (1/4 to 1/2 C., to taste)

Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 C. chopped leaves and tender stems. Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 C. the steaming water and heat through. When the water in the pot comes to a boil, salt generously and add the pasta. 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. When the pasta is ready, using a ladle transfer 1/2 C. the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.