Asparagus & Penne Pasta with Black Garlic & Green Peppercorn Sauce

Asparagus spears poke through the soil only a few at a time every few days, so it take a week or three to accumulate enough to do anything with them of significance. There were less spears in the refrigerator than I thought so penne pasta made up the difference to fill out the dish.

Asparagus & Penne Pasta

 

There was no hurry to cook the pasta or steam the asparagus so I started by making the sauce. A little cornstarch and a tablespoon or so of nutritional yeast flakes were whisked with coconut cream (leftover from another project). Brined green peppercorns (about a tablespoon) were added along with a little pink salt.

Brined green peppercorns are not as sharply flavored as black peppercorns.

coconut cream

green peppercorns

 

 

Virgin coconut oil was melted in a heated pan and fresh sage and fresh tarragon were added.

Asparagus & Penne Pasta

Asparagus & Penne Pasta

 

The coconut cream mixture was immediately whisked in with the sizzling herbs.

Asparagus & Penne Pasta

Asparagus & Penne Pasta

 

Two black garlic bulbs were added: partially mashed, partially chopped and partially sliced.

The production of black garlic involves fermentation in a heated, humidity controlled environment. The result is a super soft, mild, sweet and slightly tart marvel of deliciousness.

black garlic

Asparagus & Penne Pasta

Asparagus & Penne Pasta

 

As mealtime approached, the cooked penne pasta and steamed asparagus were mixed in with the sauce, completing the dish.

Asparagus & Penne Pasta

Asparagus & Penne Pasta

Asparagus & Penne Pasta

Asparagus & Penne Pasta



 


8 thoughts on “Asparagus & Penne Pasta with Black Garlic & Green Peppercorn Sauce

  1. Oooo, Yum! All those flavors sound like they can really come together to make something great. Black garlic is not on my list of thing to try. Your asparagus looks phenomenal, what a great color green! I am partial to the skinnier ones as opposed to the thicker around ones. Do the two sizes taste any different to you?

    Liked by 1 person

    1. I haven’t noticed the thicker asparagus tasting different from the skinny ones, but then I hadn’t thought about it. I know green beans and summer squashes taste better when they are young and small. I harvest all sizes of asparagus unless they are pencil-lead-thin. We end up eating mostly thin ones because there are more of them.

      The bright green color is from running cold water over the asparagus right after steaming. They were then warmed back up after being added to the pasta and sauce.

      Liked by 1 person

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