Roasted Green Garlic, Asparagus Pasta with Greens

Roasted green garlic gives this pasta dish a caramelized flavor that perfectly balances the earthiness of the asparagus and greens.

INSTRUCTIONS

Preheat the oven to 375 degrees F.

Place the green garlic in a baking dish and drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Cover with foil and roast until golden brown, 30-40 minutes.

Meanwhile, bring a medium pot of heavily salted water to a boil. Break the tough bottoms off of the asparagus (they will break off naturally) and toss the asparagus into the boiling water. Cook until the asparagus turns bright green and is slightly tender, about 1-2 minutes. Place the asparagus in an ice bath to stop the cooking process. Once cooled, cut them into 1-inch pieces.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (firm, but not crunchy), about 8-10 minutes. Drain, (do not rinse) reserving ½ cup of the cooking water.

Once the green garlic is roasted, discard any charred parts. Chop and set aside.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the crushed red pepper and sauté until fragrant, about 20 seconds. Add the chopped green garlic.  Stir in the lemon juice, zest and ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Sauté for 2 minutes. Lower the heat, then add the pasta, asparagus and arugula (or greens) to the skillet. Toss gently until the arugula wilts. Add a splash of the reserved pasta water and stir, cooking until the pasta water is mostly evaporated.

Taste and adjust the seasoning if needed, serving with finely grated Parmesan.

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