She Strengthens

Spring’s Bounty on a Plate

As the seasons change, our plates transform to reflect the freshest ingredients available. This elegant pasta dish celebrates the arrival of green garlic, pairing it with tender asparagus and sugar snap peas in a rich and creamy sauce.

The Star of the Show: Green Garlic

Green garlic, harvested in the spring before the bulb forms, is a delicacy worth seeking out. With a strong aroma but mild flavor, it adds depth to our dish without overpowering the other ingredients. Look for it at your local farmers’ market from March to May.

A Simple yet Elegant Game Plan

To ensure this dish shines, serve it immediately after tossing the pasta with the sauce. The delicate angel hair will quickly become mushy if left to sit. Pair it with our Shaved Fennel and Pistachio Salad for a effortless vegetarian meal.

Recipe Details

Yields: 4-6 servings
Difficulty: Easy
Total Time: 30 minutes

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, diced
• 1/4 cup plus 2 tablespoons minced green garlic (white and light green parts only)
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 pound angel hair pasta
• 1 pound asparagus, thinly sliced
• 12 ounces sugar snap peas, thinly sliced

Step-by-Step Instructions

1. Bring a large pot of heavily salted water to a boil over high heat.
2. Melt butter in a small saucepan over medium heat until foaming. Add the onion and 1/4 cup of the garlic. Season with salt and pepper and cook until the onion is tender, about 5 minutes.
3. Add cream and bring to a boil, then reduce heat to low and simmer until the onion is completely tender, about 5 minutes. Taste and season with more salt and pepper as needed.
4. Cook pasta and vegetables in the boiling water until tender, about 4-5 minutes. Reserve 3/4 cup of the pasta water.
5. Toss pasta and vegetables with sauce, adding reserved pasta water as needed to reach desired consistency. Taste and season with more salt and pepper as needed; serve immediately.

Beverage Pairing

Cantina di Gallura Vermentino Canayli, Italy – This mineral-driven wine boasts green notes, pairing perfectly with the mellow flavors of the green garlic and asparagus. Its dryness and medium body make it an excellent match for this dish.