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.
This dish was featured as part of our Recipes for Spring Ingredients slideshow.
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.
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