Here is my second incarnation of pasta with green garlic. Our first meal the night before was so delicious we decided to make another “kitchen sink” version. See the previous post for tips and info about green garlic.
Pasta and Green Garlic II
1/2 pound pasta (again I used linguini)
green garlic, chopped, white and green parts (I used four stalks)
hard sheep’s raw milk cheese (the label is gone), sub parmesan or other hard cheese
1 red bell pepper, cut into 1/2 inch pieces (it was lonely in the fridge)
about 8 ounces fresh baby spinach
sea salt and freshly ground black pepper
1. Boil water. Cook pasta until less than al dente. Here in Albuquerque, that’s about 6 minutes. Drain when done, reserving a little cooking liquid.
2. Heat olive oil in a skillet. Saute green garlic until tender. Add red bell pepper. Add salt. Add spinach. If the pan gets dry, add some pasta cooking water or wine. I added cooking water and vermouth at various times.
3. Add the drained pasta. Add grated cheese. Taste. Salt and add more cheese if necessary. Pepper or leave that up to individual choice.
We enjoyed this pasta with left-over greens from the night before. For appetizer Il Porfaio thistle-ripened cheese and for dessert succulent California medjool dates with Fourme d’Ambert (a blue cow’s milk cheese from Auvergne. (thanks, Isaura!) Mmmm. Enjoy.