Pea Vine Pasta!

1 lb. spaghetti

1 T. olive oil
2 green onions, diced
2 cloves garlic, minced
2 c. vegetable broth
1 c. heavy cream
1 bunch pea vine, chopped
1/4 .lb. asparagus, cut into small pieces
Salt and pepper


Boil the spaghetti until al dente, reserving some of the cooking liquid.  Heat olive oil over medium heat. Add green onion & garlic and sauté for about 1 minute. Add the broth and simmer.  Add the heavy cream and reduce the total volume by half by simmering over medium-low heat. Do not let the mixture boil or it will separate and curdle.  Season the cream mixture with salt and pepper.  Once the cream mixture has reduced by half, add the pea vine, cover and allow the pea vine to wilt into the cream, which will  only take a few minutes.  Once the pea vine is wilted, remove the sauce from the heat. Carefully transfer the sauce to a blender and puree the mixture until the pea vine is completely  chopped up. Carefully pour the cream mixture back into the pan and return it to the stove top over medium-low heat.
Add the asparagus and simmer just until tender but is not completely cooked. Add the spaghetti to the pan and stir to combine. You want the sauce to lightly coat the pasta. If the sauce is a little too thin, continue to cook the pasta in the sauce for a few more minutes. If the sauce is too thick, thin it out by adding a little bit of the pasta liquid until the sauce is the desired consistency.  Top with grilled chicken if desired.