2019-04-01_Food___Wine_USA

30 APRIL 2019

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Garganelli with Speck,

Peas, and Scallion Cream

TOTAL 30 MIN; SERVES 4

Garganelli starts as a square sheet of

dough that is rolled around a dowel to

form a cannoli shape. This silky, garlicky

scallion cream fills and coats each noodle,

and sweet English peas get caught in the

garganelli’s cone-shaped ends. Fresh mint

and lemon balance the rich, smoky speck

that finishes the dish. When available, 2

cups chopped green garlic bulbs and ten-

der stems may be substituted for the

smashed garlic and scallions in the sauce.

Find garganelli at local pasta shops and

online; we like Rustichella d’Abruzzo brand.

6 medium garlic cloves, divided

4 cups chopped scallions, green

parts only (from 4 bunches)

(^3) / 4 cup heavy cream
(^1) / 4 tsp. kosher salt
12 oz. uncooked bronze-cut garganelli
pasta (such as Rustichella
d’Abruzzo)
(^1) / 4 cup cold unsalted butter (2 oz.), cut
into^1 / 2 -inch pieces, divided
11 / 2 cups sweet peas (6 oz.)
2 oz. thinly sliced speck (about 8
slices), torn into 2-inch strips
1 oz. Parmigiano-Reggiano cheese,
grated with a Microplane grater
(about^2 / 3 cup)
(^1) / 2 cup coarsely chopped fresh mint
1 tsp. lemon zest plus 1 tsp. fresh
lemon juice (from 1 lemon)

COOK

THE

COVER

1. Smash 3 garlic cloves. Place scallions,
   cream, and smashed garlic in a small
   saucepan. Finely chop remaining 3 garlic
   cloves to equal 1 tablespoon; set aside.


2. Bring scallion mixture to a boil over
   medium-low. Reduce heat to low; simmer,
   stirring occasionally, until scallions are
   crisp-tender and garlic is softened, about
   10 minutes. Pour mixture into a blender.
   Secure lid; remove center piece to allow
   steam to escape. Place a clean towel over
   opening. Process until smooth, about 40
   seconds. Stir in salt; set aside.


3. Cook pasta in a pot according to mas-
   ter technique (until very al dente, 3 min-
   utes less than package directions call for).


4. While pasta cooks, melt 2 tablespoons
   butter in a large skillet over medium. Add
   reserved 1 tablespoon chopped garlic;
   cook, stirring often, until softened and
   fragrant, about 1 minute and 30 seconds.


5. Using a spider, transfer pasta to skillet,
   reserving cooking liquid. Add scallion-
   cream mixture and peas to skillet;
   increase heat to medium-high. Add^1 / 4 cup
   reserved cooking liquid; cook, stirring and
   shaking skillet constantly, until pasta is
   tender and sauce is loose and creamy,
   about 2 minutes. Remove from heat; add
   speck, cheese, mint, lemon zest and juice,
   remaining 2 tablespoons butter, and^1 / 4
   cup cooking liquid, stirring until combined.
   WINE Vibrant, lightly herbal Alto Adige
   white: 2017 Abbazia di Novacella Kerner