Pasta with wild leeks and green garlic

This weekend we went to the Portland Farmers’ Market, and we got some wild leeks and green garlic (which is just very young garlic, including the green shoots). We decided to make a very simple pasta dish with them, so that they were the predominant flavor.

Just roughly chop the leeks and garlic, after removing the roots.

Pasta with wild leeks and green garlic

Sautee them in a skillet with olive oil over medium to medium-high heat until they are just getting soft. Salt and pepper to taste. Remove the skillet from heat and let the leeks and garlic cool a bit. Zest half a lemon into the leeks and garlic and mix it up.

After cooking your pasta, dish up the pasta and top with the leek and garlic mixture. Finish it off with a sprinkling of lemon zest, and then grate some parmesan cheese on top. If you like, you could also drizzle a bit more olive oil over top.

The flavor is fresh, and the oniony-garlicy flavor goes well with the lemon zest. It’s a nice, simple pasta that only takes about 20 minutes to make and is super cheap.

Pasta with wild leeks and green garlic

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