Pasta with Green Garlic

Adapted fromĀ The Food Section

I made this recipe using dried pasta, but if I were to make it again I think it would be better with fresh. There are so few ingredients here that a fresh pasta would make the dish stand out a bit. This is a very simple meal. Round it out with a nice salad and fruit for dessert.

  • Kosher salt
  • 1 pound pasta (preferably fresh)
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped green garlic (about 6 large stalks)
  • 1/3 cup grated Pecorino Romano
  • Freshly ground black pepper
  • Bring a pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Reserve about 2/3 cup of the cooking water, then drain and set aside.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the sliced green garlic and cook until barely softened, taking care not to let it brown. Add about 1/3 cup pasta water to the pan and swirl it for about a minute, or until a light sauce starts to form and reduce just a bit. Add the cooked pasta to the skillet, adding additional reserved water if it seems dry. Toss in the cheese and a touch more water to make a sauce. Remove pan from the heat and taste seasonings. Add salt, if needed, then finish with fresh black pepper.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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