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 pesto-style sauce that is perfect for pasta, spread on sandwiches, as an appetizer dip, and as a sauce for chicken or fish.
INSTRUCTIONS
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.
Add 1 tablespoon olive oil to a large frying pan over medium-high heat, add the green garlic and 1/2 teaspoon of salt, and cook 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 remaining 1/4 cup 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, about 9-11 minutes (or according to package directions), and strain. Return pasta to pot, and toss in the green garlic pesto sauce and serve immediately topped with pine nuts.
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