Linguine with Green Garlic

Linguine with Green Garlic

Green garlic is immature garlic that looks like an overgrown scallion or green onion. In this simple weeknight dinner, fresh green garlic gives a delicate garlic flavor to the pasta.


  • 1 lb. linguine
  • 1/3 cup extra-virgin olive oil
  • 3 heads green garlic
  • 1 tbsp. dried parsley
  • Pinch red pepper flakes
  • 1/2 cup grated Parmesan cheese, plus more for serving


Cook the pasta according to package directions. Reserve 1 cup of pasta cooking water before draining.

Trim off the root ends of the green garlic and any tough part of the green leaves. Chop or slice the white and light green leaves and the first few inches of the dark green leaves (as long as they are tender).

In a large skillet, heat the olive oil over medium heat. Add the green garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until green garlic is soft. Add more water if necessary to prevent the garlic from caramelizing.

Add cooked linguine and Parmesan cheese to the garlic mixture and toss well to combine. Add enough reserved pasta cooking water to bring the dish to a creamy consistency.

Serve with additional Parmesan cheese.


6 to 8 servings

Bunches of rainbow swiss chard

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