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 dry pasta (any small shape)
- Water and salt for cooking the pasta
- 2 tablespoons olive oil
- 1 cup chopped wild garlic, greens and whites separated
- 3 tablespoons 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: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1
- Sodium: 180
- Fat: 15
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
- Cholesterol: 30
