Goodful Springtime Fresh Pasta

serves 2 people, 30min prep time

10 oz Bigoli fresh garganelli pasta
1 green garlic
1 red spring onion
2 stems of asparagus
2-3 stems of tarragon
Approx 1 tbs (sea) salt for cooking pasta
2-3 tbs olive oil for cooking
43 Ranch Helen’s Blend olive oil to taste
Big Sur Salts Gavilan blend to taste


  1. Thinly slice green garlic and red spring onion, from just above root to 1” from end. Set aside. You can keep root and ends for veggie broth (#ZeroWaste). 
  2. Break asparagus at bottoms. Then slice at an angle (diagonally) – anywhere from 1/4 to 1/3 inch slices. Set aside.
  3. Fill medium-sized pot with water. Put couple heavy dashes of salt and a heavy dollop of olive oil into pot. Bring to a boil. 
  4. Rip tarragon leaves from stems. If you have time before the water boils, roughly chop in half or in thirds.
  5. Once water is boiling, put pasta in and cover. Cook 2-3 minutes, until at desired firmness.
  6. Drain pasta in colander. Return pot to stove, at a medium heat, and coat thin layer of olive oil of bottom of pan.
  7. Put green garlic and spring onion in pot, and toss around to coat with oil. Stir several times a minute for a couple minutes.
  8. Once garlic and onions begin to soften a bit, toss is the asparagus. Stir gently a few times over one minute. 
  9. Add garganelli. Turn off stove. Stir to combine. 
  10. Top with tarragon and 43 Ranch Helen’s Blend olive oil. Salt to taste.
  11. Enjoy!

This would be great topped with thinly grated pecorino. And if you’re feeling adventurous – top with arugula!

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