. . . with eggs, or fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote … Continue reading
. . . with eggs, or fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote about green garlic here a few weeks go and in fact I do every spring. There’s something about those sweet, fresh, flexible, immature garlic stalks that makes cooking so fun this time of year. It’s the third wet, cold spring in a row for us Oregonians and my robust green garlic crop is one of the few highlights in an otherwise unbearably soggy garden.
In other news, my recent trip to Louisville, Kentucky (beautiful city with excellent food) for the Slow Food National Congress was decidedly not soggy and very inspiring. But I was also relieved to be home again and reminded of how comforting and freeing it is to be able to cook with whatever odds and ends you might find in your kitchen/garden after being away for a week. You can read about that here. And it reminded me why I love to teach cooking classes and in particular my Eat Better Series, which lays the foundation for delicious, healthy eating every day, no matter where you are or what your dietary restrictions may be. So if you sometimes find yourself at a loss for what to make for dinner and no time to run to the store or need, simple, quick recipes to avoid eating processed foods, then this might be your class.
Pasta with Green Garlic, Butter & Parmesan
You use the whole garlic stalk, much like you would a green onion (scallion). The whole plant is tender and delicious so just barely trim it. And if you don’t have pasta you can gently cook fish fillets or shrimp in the garlic mixture, or toss the garlic into scrambled eggs or a frittata or stir it into a bowl of warm pinto beans. You really can add it to most anything.
1 lb fresh pasta (or 2/3 lb dried spaghetti, linguine or other long, skinny pasta)
5-6 stalks green garlic, roots and scraggly tops trimmed, finely chopped
2 tablespoons butter
1/2 cup freshly grated Parmesan or other hard cheese
Salt, pepper and touch of olive oil
Bring a large pot of water to a boil and salt generously. Have a cup on hand to scoop out some of the cooking water before you drain the pasta.
Melt the butter in a heavy-bottomed skillet over medium heat. Add the chopped green garlic and stir well to coat. Add a few pinches of salt. Cook the garlic, covered, stirring occasionally until it’s soft and fragrant, about 10 minutes. Be careful not to burn it.
If you’re using fresh pasta you’ll just need to cook it for two minutes or so. Check frequently so that you don’t overcook it. When the pasta is al dente, scoop out about 1/2 cup of the cooking water and set aside. Drain the pasta and add it to the pan with the garlic (off the heat), then add the grated cheese and some of the cooking water. Stir vigorously to mix. It will take a minute or two for the pasta cooking water to work its magic and combine with the cheese and the garlic to create a sauce that will just coat the pasta. Add more water if it seems dry. Adjust for seasoning and drizzle a bit of good olive oil over the whole thing and add a few grinds of pepper. Enjoy!