I love it when cooking techniques can change the flavor of an ingredient on a deep level. Roasting is the most obvious one, muddling or using a mortar and pestle is another, but blanching what we’re focussing on today. Blanching is essentially cooking something quickly in boiling water, then immediately dunking it in an ice bath to stop the cooking process. In colorful vegetables it sets in the color and makes them a bit more tender, but with garlic it brings out the natural sweetness in a big way. This is such a light, quick dish and perfect with some shrimp or chicken added to the pasta to really make it a full meal. Enjoy!
10 ounces Fettucine
2 heads garlic, cloves peeled
1/4 cup cream
2 teaspoon lemon zest
2 teaspoons thyme, finely chopped
1 pint cherry tomatoes
2 tablespoon olive oil
kosher salt and freshly ground pepper
Preheat oven to 425 F. Halve the cherry tomatoes and place them face up on a baking sheet lined with a silicone pad. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until the tomatoes are juicy and slightly caramelized. Set aside.
Get a medium pot of water boiling and set asked an ice bath. Toss the garlic cloves into the boiling water, cooking for 1 minute. With a slotted spoon transfer the garlic to the ice bath. Repeat this process three times. Blanching the garlic brings out its sweetness.
In a food processor, combine garlic cloves and cream and pulse until thick and smooth. Push through a fine mesh strainer into a small . Heat up cream in a small sauce pan until just simmering, add lemon zest and thyme.
Meanwhile, cook your pasta until al dente and add the drained pasta to a big bowl. Pour the hot garlic cream sauce on top, along with the tomatoes, and stir to coat the pasta. Add the pasta to plates and finish with olive oil.