Giardino Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a small piece of foil, drizzle with 2 tsp olive oil and sprinkle 1/4 tsp salt over them. Wrap loosely and roast 30–35 minutes until soft and caramelized. Cool slightly, then squeeze out the soft cloves into a small bowl and mash to a paste. Set aside.

Cook the pasta

Bring a large pot of salted water (about 1 tbsp salt per 4–5 qts water) to a rolling boil. Add the spinach fettuccine and cook according to package instructions until al dente (usually 7–10 minutes for fresh, 9–11 for dried). Reserve 1 to 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.

Blanch asparagus & peas (if using fresh)

While pasta cooks, bring a small pot of water to a boil. Add asparagus pieces and blanch 1 minute (2–3 minutes if very thick) until bright green and slightly tender. Add peas for the last 30 seconds. Drain and plunge into ice water to stop cooking, then drain and set aside. (If using frozen peas, thaw and add later during sauté.)

Prepare aromatics and vegetables

Mince the 3 garlic cloves for sautéing. Heat a large wide skillet or sauté pan over medium-high heat and add 2 tbsp extra virgin olive oil. When shimmering, add the sliced onion and sauté 3–4 minutes until starting to soften and become translucent.

Add the sliced mushrooms and cook 4–5 minutes, stirring occasionally, until they release moisture and begin to brown.

Add the zucchini slices and continue to cook 3–4 minutes until they are just tender and have light color. Season with 1/2 tsp of the black pepper and a pinch of salt as you go.

Push vegetables to the side of the pan, add the remaining 2 tbsp olive oil to the empty space, add the minced garlic and red pepper flakes, and sauté 30–45 seconds until fragrant (do not burn). Then stir everything together.

Add the blanched asparagus pieces (or blanched/fresh), halved cherry tomatoes, and peas to the pan. Cook 2–3 minutes just to warm tomatoes and peas; tomatoes should soften but retain shape.

Stir in the chopped fresh spinach in batches—it will wilt quickly. Cook 1–2 minutes until fully wilted and incorporated. Taste and adjust salt (up to 1/2 tsp additional) and pepper as needed.

Return the drained pasta to the large pot or to the skillet (lower heat to low). Add the roasted garlic paste, lemon zest, lemon juice, and the torn basil leaves. Toss to combine.

Add the sautéed vegetable mixture to the pasta. Toss gently to combine, adding reserved pasta water 1/4 cup at a time to loosen and create a light sauce; you may need 1/2 to 1 cup total depending on how saucy you want it. The starch in the reserved water will help coat the pasta.

Drizzle the remaining olive oil (if any) or an additional 1 tbsp extra virgin olive oil over the pasta and toss. Taste and adjust seasoning with salt, pepper, or lemon juice.

If using, sprinkle grated Parmesan and toasted pine nuts or walnuts on top. Garnish with a few extra torn basil leaves and an additional drizzle of extra virgin olive oil before serving.