25 Comments
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Josh Pincus's avatar

asparagus ideas, please!

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Nat's avatar

I just made an asparagus pistachio pesto. So good and different use of this lovely spring veg! Blanche or steam asparagus, toast pistachios, blend both in food processor with garlic, olive oil and lemon juice. 💁‍♀️

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Britannie Bond's avatar

Always open to more rhubarb recipes. Made so many gallettes and almond cakes this season but willing to go beyond.

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Tony's avatar

For Rhubarb if I have too much, I make a simple compote (slice 2 stalks about 1/4 inch, add about 1/2-3/4 cu sugar or maple or honey, cook until rhubarb is soft but not soggy, scoop rhubarb into jar, boil the sauce to thicken a bit and add to the jar) which is great on yogurt or in lieu of jam.

I also like them savory in tumeric forward, onion/garlic beans. With parsley because we have a lot of that too. Brown the rhubarb a bit in a pan before finishing in the beans. Unfortunately it is a recipe we kind of make up as we go along.

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Notafraidofnature's avatar

Yum, green garlic and/or Garleeks are the best! Tasty, cultivated, and sustainable, while wild leeks/ramps are a very slow growing (10+years) wildflower that once picked, it dies.

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RebeccaNYC's avatar

I had the privilege of eating the ramps with polenta at Via Carota last week, courtesy of my girlfriends, and man were they good! The ramps and my girlfriends!

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RebeccaNYC's avatar

Love your new recipe for pasta, your baby accessory and your great fashion. ❤️

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Elizabeth B's avatar

I have not heard of ramps/spring garlic so I will be on the lookout for them as I would like to make this pasta recipe. Good to see you are enjoying Charlie and the beach.😊 Look forward to your new chicken recipe tomorrow.

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Notafraidofnature's avatar

Spring garlic ( cultivated) is great! Garleeks available at Whole Foods- the best!

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Coco Palenque Torre's avatar

I'd kill for a ramp. I live in zone 11!!! :-/

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Brandi's avatar

Same! I'm in 10. I asked around at my farmer's market and they were like ...uh no.🙄

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Alison Roman's avatar

New Yorkers don't know how good they have it!

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Notafraidofnature's avatar

Try Row7 Garleek from Whole Foods or spring garlic both delicious and cultivated and therefore sustainable)

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Amelia Katz's avatar

Just made the pasta tonight. My partner commented that it was the best thing I’ve cooked in a while. Giving this a 15/10 IT WAS SO GOOD. fyi I doubled the parm by accident and it turned out gr8 lol oops

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Alison Roman's avatar

"doubled the parm" good memoir title

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Stephanie Smith's avatar

Yum! I’m a big fan of artichokes and recently discovered baby artichokes. Any favorite ways to make them?

I’m also living in button downs these days for the ease of breastfeeding. How have you been passing time while feeding little Charlie?

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Alison Roman's avatar

they are such a pain. cute, but a pain! the outer leaves aren't very edible, so they require "turning," to expose the tender inner leaves/hearts no matter the preparation. From there, they're nice to poach (water, white wine, onion, bay leaf), then maybe simmer in a garlicky olive oil, squeezed with lemon. I've also had them raw in a salad, shaved very thin with some hard, salty cheese and anchovy.

Re: feeding Charlie, he's doing a lot of bottles these days, which occupies both hands, so I listen to NPR haha.

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Stephanie Smith's avatar

Oooo Charlie’s gonna be a smarty!

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Abc's avatar

Possible to use sausage instead of pancetta/ bacon? I’m mortified I don’t have any on hand (pre kids used to be that person who kept a package of pancetta in the freezer)

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Sarah's avatar

Any special way to use spring onions? They're just about to be available here in VT, and they feel too precious to treat like an ordinary onion.

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Holly Greenfield's avatar

waiting for chicken recipe! 🐥😎

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Sara Elrod's avatar

Did I miss the chicken recipe ? I am a subscriber and can’t wait!

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Brandi's avatar

So add pea shoots and green garlic to the list of produce I can't find here in beautiful zone 10a. I got some garlic Chives at farmers market. Otherwise will just be peas and arugula for this pasta dish.

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Kate's avatar

This was incredible. So delicious. Will go into the regular rotation as so many Alison Roman dishes do.

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Katherine Walecka's avatar

Made this bad boy with mezzi rigatoni, bacon, frozen peas, local arugula, and 3 “garleeks » that had been in my fridge for a week so I had to peel off the slimy parts. The lemon is key. I did not garnish with any more parm. Didn’t need it. Initially I thought the fat from the bacon and the butter would be too much, but then I saw the volume of frozen peas. Reminded me a bit of James Beard’s Pleasant Pasta. Might work some dill or tarragon in next time too.

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