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Green Garlic and Spring Onion Alfredo Sauce

Green Garlic and Spring Onion Alfredo Sauce

This harbinger of spring is best served on our Roan Mills Organic durum spaghetti, the flavor of the whole wheat compliments the marriage of cream and allium.


Serves 4-6 people

  • 1 bunch green garlic, sliced fine to make 2 cups
  • 1 bunch spring onions, sliced fine to make 1 cup
  • 1 Tablespoon butter
  • 2 cups heavy cream
  • 4 Tablespoons chervil chopped fine
  • 10 ounces Roan Mills organic Durum Spaghetti
  • Sea salt


Prep: 10 min • Cook: 10 min • Ready in: 20 min

Put a pot of well salted pasta water to boil over high heat.

Meanwhile add the butter to a 10” skillet over high heat and when it foams up toss in the chopped green garlic and spring onion, stir and when it becomes fragrant add the cream. Bring this to a fast simmer and stir constantly to keep from boiling over as the cream reduces and thickens slightly. Toss the pasta into the boiling water and cook for five minutes. Using tongs, transfer the cooked pasta into the skillet with the sauce, combine well, salt to taste and toss in the chervil. Serve immediately while piping hot.

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