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- Large Stock Pot (for noodles)
- Medium Saute Pan: 4-6qt.
- Food Processor
- Spice Grinder (or Mortar & Pestle)
- A Sharp Knife 🙂
- 2C Wild baby garlic greens, cleaned and chopped (about a cup), reserve 1-2 stalk for later
- 1C Wild baby garlic bulbs, split (reserve the smallest ones)
- Juniper berries, ground (about 1T), reserve 1-2 berry for later.
- Safflower, grape seed or other neutral oil (enough to make a paste)
- One box pasta: something delicate with a lot of surface-area (angel hair or linguini)
- White wine (about 2 shots)
- Lemon zest
- Asiago – fine shred (optional)
- Salt to taste
- Start heating a pot of water for the pasta.
- Start cooking pasta once the garlic paste is congealed
- Process the garlic greens with just enough oil to make a paste, then add the juniper.
- If the finished result looks too fibrous, pass through a sieve into a jar.
- Put the sealed jar in the fridge for about an hour.
- In a lightly oiled sauté pan over medium heat, add the reserved stalk and berry and sauté until fragrant.
- Deglaze with a splash of wine, a ladle of the pasta cooking water, and remove the stalk and berry.
- Add the quartered bulbs and sauté until fragrant.
- Add the al-dente cooked pasta and 4T of the garlic paste and sauté until creamy. Add a bit more pasta-water to make sure everything flows and coats the pasta.
- Remove from heat and then plate it, lightly dusting with a pinch of juniper powder, a generous squeeze of lemon, its zest, and asiago powder.