Intro to Bärlauch: 25-Minute Pasta

Bärlauch is an herb that grows wild in Europe, in season between mid-March and mid-May, and tastes like garlic. So much so, that the English name is “bear’s garlic.” I cannot make these things up.

As I was starting up my Regional and Seasonal project, I thought about collecting some fresh leaves from the woods where I take my walks. Then a local dude died, because there are a number of poisonous plants that look similar and grow in the same areas. I decided maybe it was better to purchase the leaves from a professional (also, for your alibi: “Oh, that was Herbstzeitlose? I thought it was Bärlauch!” You’re welcome.)

Then I forgot about it pursued some other culinary goals the past few springs. This year I am obsessed with it.

As an easy entrance into the world of Bärlauch, I made pasta with pesto. It’s a quick carb-intensive vegetarian meal if you’re into that sort of thing, or it would have been an excellent primo for a steak. Sigh.

While the water boils, throw everything in the food processor. Raw, chopped leaves. Leftover almonds. Leftover rinds of Grana Padano. Some stray lemon zest. “Neutral oil”–the recipe suggested grape seed, I had thistle seed. And then, make some noise.

Because the leaves are not cooked, the chlorophyll does not turn grey. This will be the prettiest green pasta you have ever eaten. Add a bit of the pasta water to the pesto for a few final spins before you toss it into your pasta.

There will be more Bärlauch on my table and in this blog in the near future.