11692 Angel Hair Pasta with Green Garlic Cream Sauce 30 mins 30 mins 4 to 6 servings Tue Apr 22 02:34:00 -0700 2008 Mon Mar 23 17:23:36 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/11692 Tue, 24 Mar 2009 00:23:36 GMT Spring's first garlic shines in a delicate pasta dish The season's first garlic is celebrated in this delicate pasta dish. The season’s first garlic is celebrated in this delicate pasta dish. Serve it alongside our Shaved Fennel and Pistachio Salad for an effortless vegetarian meal.

What to buy: Green garlic is garlic that is harvested in the spring before the full bulb is allowed to develop. It looks similar to a thick scallion and has a strong garlic aroma but a mild flavor. Look for it at your farmers’ market from March to May.

Game plan: Make sure to serve the pasta immediately after tossing it with the sauce—the thin angel hair will quickly turn mushy if it sits.

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  • Melt butter in a small saucepan over medium heat. When butter foams, add onion and 1/4 cup of the garlic. Season with salt and freshly ground black pepper and cook, stirring occasionally, until onion is tender but not browned, about 5 minutes.
  • Add cream and bring to a boil. Immediately reduce heat to low and simmer until onion is completely tender and the flavors have infused the cream, about 5 minutes. Taste and season with more salt and pepper as needed. Remove sauce from heat and set aside.
  • Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Add pasta and vegetables and boil, stirring occasionally, until vegetables are tender and pasta is cooked all the way through, about 4 to 5 minutes.
  • Drain pasta and vegetables, reserving 1/2 cup of the pasta water. Return pasta and vegetables to the pot. Add cream sauce, remaining 2 tablespoons garlic, and pasta water. Toss to coat pasta and vegetables. Taste and season with more salt and pepper as needed; serve immediately.

    • Beverage pairing: Cantina di Gallura Vermentino Canayli, Italy. This excellent, mineral-driven wine from the island of Sardinia also boasts “green” notes, running between green pepper and green pear. Its dryness allows it to coexist with the mellow but assertive flavors of the green garlic and asparagus, while its medium body and density give it a lovely presence.

    ]]>     http://www.chow.com Kate Ramos 84 Pasta/Noodles 2 tablespoons unsalted butter

    ]]>     54 1/2 medium yellow onion, small dice

    ]]>     74 1/4 cup plus 2 tablespoons minced green garlic (white and light green parts only)

    ]]>     1 1/2 cups heavy cream

    ]]>     1 pound angel hair pasta

    ]]>     95 1 pound asparagus, woody ends removed and thinly sliced on the bias (about 1 bunch)

    ]]>     57 12 ounces sugar snap peas, stem ends trimmed and thinly sliced on the bias (about 3 1/2 cups)

    ]]>     5931 kate ramos 1 chow 6074 spring ingredients 13790 grub 758 guilty pleasure 231 light meal 384 easy 822 american 772 brownie points 435 vegetarian 1619 omnivore 796 spring 8548 no fuss 804 simple 1605 dinner party 183 pasta 18447 pasta chart 23680 affordable 38 budget 2900 sustainable 3282 seasonal 5650 farmers' market