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