Spaghetti with green garlic, speck, and basil from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 224) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on May 19, 2017

    This was ok for me, but I don't think I would repeat it. I found the pasta to sauce ratio a little too pasta heavy for my preferences- it was a bit bland as I made it. Also, I think overall I just prefer green garlic with potatoes if I'm serving that ingredient with a carb.

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