Green Garlic Pesto Pasta
Instead of a classic marinara, try this green garlic pesto pasta recipe on your next family dinner night!
The green garlic really shines in this spring pesto-style sauce that is perfect for pasta, spread on sandwiches, as an appetizer dip, and as a sauce for chicken or fish.
Pro tip: This pesto sauce keeps very well covered and chilled (3 days) or frozen up to two months. So go ahead make up a big batch and save it for later!
- 1/2 pound green garlic
- 1 Tablespoon vegetable oil
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 cup pine nuts or pistachios
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly shredded Pecorino cheese or other hard, flavorful grating cheese
- Trim and discard the root ends of the green garlic. Finely chop the garlic, rinse it thoroughly under cool running water in a colander and pat or spin it dry.
- In a large frying pan over medium-high heat, cook the vegetable oil, green garlic and 1/2 teaspoon of salt until the green garlic is soft, or about 3 minutes.
- Let the mixture cool to a warm room temperature.
- In a food processor, pulse the pine nuts and set them aside in a bowl.
- Add the cooked green garlic to the food processor and pulse, scraping down the sides as necessary, until it is bright green and smooth.
- With the motor running, drizzle in the olive oil. Pulse in the reserved nuts and cheese.
- Taste the mixture and add more salt, if you like.
- Drop the linguini into 4 quarts of boiling water and cook until al dente, or about 9-11 minutes, and strain.
- Toss in the green garlic pesto sauce and serve immediately topped with pine nuts.
Recipe adapted from About Food.