If you told me last year, that I would be foraging in our own backyard, I would have laughed in disbelief. However, that is beauty of exploring, living and working with nature. You are surprised, and gifted all the time. Yes, this year we have been blessed by a generous dose of wild garlic, not unlike the summer purslane that we had last year.
The garlic bulbs have a nice heady flavor. As for the greens, they have some tough spots and need to be cleared a little but, generally yield a nice crisp and fragrant flavor to a dish. I use them for an assortment of dishes, and if you are good and check out the facebook page, you can see what I do with these fragrant beauties, all through the season, however for now let me please you will this pasta dish that we fell in love with. The green tops have some tough spots that needs a little picking through, but overall rather amazing.
It is a simple, rich and great tasting pasta dish, which I did kick up with some minced green chiles. Tasted great! In fact, so good that I did not have enough left for the pictures. 
Green Garlic, Brown Butter and Lime Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A simple yet flavorful pasta dish featuring wild green garlic, rich brown butter, and a refreshing hint of lime.
Ingredients
- 3/4 cup (90 g) dry pasta (any small shape)
- Water and salt for cooking the pasta
- 2 tbsp olive oil
- 1 cup (50 g) chopped wild garlic, greens and whites separated
- 3 tbsp butter
- 1 lime, cut into halves
- 1-2 green chiles, minced (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the minced wild garlic whites and cook for 3-4 minutes until the garlic is fragrant and slightly softened.
- Add the butter to the pan and let it melt, cooking until it turns a light brown color, about 2-3 minutes. Be careful not to burn the butter.
- Stir in the wild garlic greens and cook for another 2 minutes until they are wilted and fragrant.
- If using, add the minced green chiles and cook for an additional minute.
- Add the cooked pasta to the pan and toss to coat with the garlic and brown butter mixture.
- Squeeze the lime halves over the pasta, tossing well to combine. Adjust seasoning with salt if needed.
- Serve immediately, garnished with additional lime wedges if desired.
Notes
- Wild garlic can be substituted with regular garlic if unavailable.
- Adjust the amount of green chiles to your spice preference.
- This pasta is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid overcooking the pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1
- Sodium: 180
- Fat: 15
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Brown Butter Spaghetti with Charred Lemon and Anchovies
- Spaghetti Al Nero Di Seppia: Squid Ink Calamari Pasta
- Chili and Garlic Steamed Clams
- Casarecce Pasta with Lamb Sausage and Kale
Frequently Asked Questions
What is wild green garlic, and what does it taste like compared to regular garlic?
Wild green garlic is young garlic harvested before the bulb matures, including both the whites and the leafy green tops. The article describes the bulbs as having a “nice heady flavor” and the greens as yielding “a nice crisp and fragrant flavor.” The notes say regular garlic can be substituted if wild garlic is unavailable, though it will lack the fresh green note from the tops.
Why do the greens and whites go into the pan at different times?
The recipe adds the garlic whites first and cooks them for 3 to 4 minutes until fragrant and softened, then adds butter and lets it brown, and only then adds the garlic greens for a final 2 minutes. The greens are more delicate and would wilt and lose their bright flavor if cooked as long as the whites.
How do I know when the butter has browned enough without burning it?
The recipe says to melt the 3 tablespoons of butter in the pan after the garlic whites are softened and cook until it turns a light brown color, about 2 to 3 minutes, with an explicit warning to be careful not to burn the butter. Watch for a golden-brown color and a nutty aroma as your cues.
