Spring is finally here so everything begins to lighten up from clothing to food so in the spirit of the season we’ve got some great Italian meals that are on the lighter side to help get you into the spirit of the Spring season. We start with a pasta recipe that does have some substance to it so you’re not looking for another course to follow. We start with a great Garganelli Pasta and ham recipe and a wine recommendation to complete the picture.
Garganelli with Speck, Peas, and Scallion Cream
Firstly, Garganelli is a square sheet a pasta to start and then rolled around an instrument called a dowel to form the cannoli shape. So if that’s a bit too labor intensive you can substitute either large shells or rigatoni that will hold the sauce just as well.
12 oz. uncooked bronze-cut garganelli pasta (or substitute previously mentioned)
4 oz. thinly sliced speck (about 16 slices), torn and cut into 2-inch strips
4 medium garlic cloves, divided
4 cups chopped scallions, green parts only
¾ cups heavy cream
¼ tsp. kosher salt
¼ cup cold unsalted butter (2 oz.) Cut them into ½-inch pieces, divided
1 ½ cup sweet peas (works out to about 6 oz)
1 oz. Parmigiano-Reggiano cheese, grated with a Mircroplane grater (makes about 2/3 cup)
½ cup coarsely chopped fresh mint
1 tsp. lemon zest
1 tsp. fresh lemon juice
- Smash the garlic gloves. Place scallions cream, and smashed garlic in a small saucepan. Finely chop remaining remaining garlic gloves to equal 1 tablespoon then set aside.
- Slowly heat scallion mixture to a boil then reduce to a very low heat and simmer but make sure you store occasionally until the scallions are crisp and tender but not burned and the garlic is softened, this takes about 10 minutes. Pour this mixture into a blender, vitamix, or bullet. If you can remove the center piece do so and allow the steam to escape. Place a towel over the opening so nothing flies out and process for only about 40 seconds. Add salt then process for another 5 seconds to blend in.
- Boil water and insert pasta. Cook the pasta according to instructions but cut the cooking time down about 3 minutes to create an al dente texture.
- Now while the pasta is cooking melt 2 tablespoons of butter in a large skillet over medium heat then add the last tablespoon of the chopped garlic. Cook the mixture stirring often for about a minute and a half
- Using a Large pasta fork or spider, transfer pasta reserving the cooking liquid. Add scallion-cream mixture and peas to the skillet. Increase heat to medium-high and add ¼ cup reserved cooking liquid and cook, stirring and shaking skillet constantly until the pasta is tender and the sauce is loose and creamy. This takes about two minutes. Remove from heat; add sthe speck, cheese, mint, lemon zest and juice, the remaining 2 tablespoons of butter, and ¼ cup cooking liquid. Stir the mixture until combined.
- Serve immediately
Make sure the finish the game by adding the right wine. We recommend 2017 Berger Kremstal Grüner Veltliner this white has a lightly herbal taste that will compliment but not overwhelm and is less than $16