Place the following ingredients in a blender: pine nuts, basil leaves, parmesan cheese, olive oil,
cooked pea tendrils, 1/3 cup pasta water, salt, pepper, and optional cooked onion and garlic.
This
cooked - to - perfection poultry was served with roasted baby carrots, king oyster mushrooms, small and aptly sweet caramelized cipollini onions, and
pea tendrils — all served over a creamy salsify purée suitably spotlighting this root vegetable native to the Mediterranean region of Europe