Green garlic is noting more than the immature form of the big dry bulbs you buy in the store. This smaller version has the green stems on them. They look like scallions with the bulb being slightly enlarged. Last year, I made scape pesto, that is the also from this plant; only it comes from the top, not the bottom of the garlic plant. The only time I’ve ever seen both was at a farmer’s market. This recipe was a breeze to whip up and I chowed down on the creamy, fresh garlic tasting sauce. There was some fresh roasted asparagus that I had made earlier and it was a nice addition on top. You could use peas as well.
1 1/2 cups organic fresh whole-milk ricotta
1/2 cup finely minced green garlic
2 tbs minced parsley
Salt/pepper to taste
1 lb dried fusilli pasta
2 tbs butter
1/4 cup freshly grated Parmesan cheese
1. Combine the ricotta, green garlic and 1 tbs. of parsley in a large bowl; season with salt and pepper.
2. 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 boiling water. Whisk enough of the hot water into the ricotta to make a smooth creamy sauce.
3. 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.
4. Serve on warm plates, topping each portion with some of the remaining parsley.