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Mandarin Orange Margaritas
Ingredients:
Pasta of your choice, al dente
4x Green Garlic, thinly diced
1 Cup Wild Onions, diced
1 Meyer Lemon, zested & juiced
2 Tbsp Olive Oil or Butter
2 Tbsp Capers
1/3 Cup Green Olives, pitted
handful, Pea Shoots
grated Pecorino Cheese
pinch, coarse sea salt & black pepper
pinch, Red Chili Flakes
Method:
Begin by bringing a large salted pot of water to a rolling boil. Select preferred pasta and follow cooking directions to bring pasta to a finished al dente doneness (Bucatini is a strong contender for this dish). Remove from water, cool and set aside.
In a skillet, heat butter or olive oil over medium-high heat. Add green garlic, wild onions and cook until tender and translucent. A bit of color / char will add flavor here. Add lemon zest, lemon juice, a splash of white wine, capers, olives, and salt & pepper. Turn heat to low. Add more olive oil and butter to build your desired sauce consistency (leftover pasta water can also be used here). When sauce is at desired consistency and flavors integrated, remove from heat. Plate pasta and toss with veggies and sauce.
Garnish with grated Pecorino cheese, a handful of Pea Shoots, and salt & pepper to taste.
Serve & enjoy!
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