Last night was one of those nights when I just did not feel like cooking, so hoping for some inspiration i started flipping through my stack of cooking magazine. I came across this delightful, spring only recipe in the April Issue of Fine Cooking. It is spring only because of the green garlic – if you don’t have access to it, I’m afraid you are out of luck. This dish is a little taste of spring at it’s best, rich and creamy and totally satisfying.
3 oz green garlic
6 oz whole wheat pasta
2 TBSP olive oil
2 TBSP best quality Parmesan
Slice the white part of the green garlic into thin rounds. Juilienne the green part.
Bring a large pot of water to a boil and salt heavily. add pasta and cook 8 – 10 minutes.
In a 12 inch skillet, heat the oil over low heat, add garlic and a pinch of salt, cover and cook 8 min stirring frequently.
When pasta is cooked, use tongs to transfer to skillet with garlic, add 1/4 cup pasta water and stir. Add Parmesan and 2 TBSPs pasta water, remove from heat, cover and let sit for 5 minutes. Serve in bowls.
9 WW PP