Pea shoots are the tender leaves and stems of sugar snap pea plants--not to be confused with the more delicate pea sprouts, which, like microgreens, are the sprouted seeds. Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan.

Adam Dolge
Source: EatingWell Magazine, April 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add ham and cook, stirring occasionally, until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the ham to a plate.

  • Add mustard to the pan and scrape up any browned bits. Stir in 4 tablespoons vinegar and the remaining 3 tablespoons oil. Add peas and pepper; cook, stirring occasionally, until the peas are tender, 3 to 4 minutes. Remove from heat and let cool for 5 minutes. Stir in tarragon and the remaining 1 tablespoon vinegar.

  • Place arugula and pea shoots in a large bowl. Add the pea mixture and toss well to combine. Top with the ham and sunflower seeds.

Nutrition Facts

332 calories; protein 12.8g; carbohydrates 14.4g; dietary fiber 5.5g; sugars 5g; fat 24.9g; saturated fat 3.4g; cholesterol 12.8mg; vitamin a iu 3012.8IU; vitamin c 37.2mg; folate 58.8mcg; calcium 112.5mg; iron 3.3mg; magnesium 37.4mg; potassium 253.5mg; sodium 500mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have made this twice now after seeing pea shoots at our local farmers' market and not knowing what to do with them. This recipe uses late summer/early summer produce beautifully: besides pea shoots, those early sweet peas and plentiful arugula. The flavors and textures blend very well. Super easy to make and not too bad as leftovers for the next day. Read More
Rating: 3 stars
I added some spinach to it but it still needs more. My husband did not like it. Read More