Linguini With Rhubarb

In a very bitter-sweet way, I harvested the first and last of my rhubarb plants this week.

Rhubarb

I wanted one spring meal from my plants, before I said goodbye to them. We closed on our new house on Thursday of last week and our move is this week. I am leaving a number of plants behind, for the soon-to-be new owners, and of which all 8 rhubarb plants are staying. I figure I will take some time to see if I have a good spot for it, and buy some new starts. I still need to make a chart of the plants I am leaving behind, to let the new owners know what everything is, and how to raise/harvest it (they were very excited to know I was leaving some of the berry plants).

We walked into our house this afternoon and oh my mind was swirling! So much to think about and plan.

Rhubarb2

Linguini With Rhubarb

Ingredients:

  • 16 ounces linguini
  • 1/3 cup olive oil
  • 4 tsp garlic, minced
  • 2 cups fresh rhubarb, thinly sliced
  • ¾ cup Parmesan cheese
  • 1 cup fresh flat-leaf parsley, fine chopped
  • 1 tsp ground black pepper

Directions:

Bring a large pot of salted water to boil, add pasta and cook as directed on package. Reserve 1¼ cups cooking water and drain pasta.

Meanwhile, heat a large skillet over medium. Add oil and rhubarb, saute for about 5 minutes, add garlic, saute for a minute more.

Add cooked pasta, cheese and 1 cup of reserved pasta water, toss to coat, cook for 2 minutes over medium-low. Add in parsley and pepper, toss and add remaining pasta water if needed.

Serves 4 to 6.

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg

Comments

  1. This actually sounds pretty awesome! Rhubarb is very weird, however. I bought some this week for the first time and they’re a pain to cut so I tried putting chopped stalks into the food processor and it nearly broke it – after pulsing non-stop for a minute it didn’t seem as if it touched the stalks at all! I’ll try delegating the cutting part and then definitely trying out this yummy pasta! :D

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