green garlic pasta

We picked up our first share from our CSA farm this week. In it was radishes, short stubby carrots, lettuce mix, spinach, scallions and green garlic.

If not familiar with green garlic, it is available in spring and is a little more like green onions than bulb garlic. It has a mild garlic taste, but lacks the sharp spicy bite of raw garlic. Along with the share, our farm, Middlebury Hills send along a newsletter with storage suggestions as well as some recipes. With our inaugural box, we thought we would give an included recipe from Knoll Organic Farms a try.

PENNE with RICOTTA AND GREEN GARLIC SAUCE

I N G R E D I E N T S
1 1/2 cups fresh whole-milk ricotta

1/2 cup finely minced green garlic

2 tablespoons minced parsley

Salt and freshly ground pepper to taste

1 pound dried penne or fusilli pasta

2 tablespoons butter

1/4 cup freshly grated Parmesan cheese plus grated Parmesan for the table

I N S T R U C T I O N S
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

It was so fresh and creamy and ready in a snap. if you can't find green or spring garlic in your area, I think scallions or green onions would be a fine sub. Enjoy !