Green garlic pasta
This pasta is super simple and really tasty: and I think it is a lovely vehicle to show off green garlic, which was really the point since this is the dish I made for our submittal to the veg of the month club!
I used two bunches of green garlic, removed any outer leaves that seemed papery (there wasn’t much to take off on these pretty young things), cut off the darker green tops, and then sliced the garlic in half long ways. I tossed the garlic in a few tablespoons of olive oil and baked at 350 degrees for 45 minutes. While the garlic was roasting I cooked some fresh fettucine in salt water. When both pasta and garlic were ready I tossed them together, mixing with my hands until the strands of green were twined in thoughout the noodles. Then I added plenty of black pepper and lots of parmesan. Despite using about 9 garlics this has a lovely sweet flavor with a definite, but not overpowering, garlic taste. Yum!!