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!




For 2

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.

  • This sounds like such a fabulous dinner! Yum!

  • Love that first photo. This is gorgeous, Claire!

  • PhotoGirl

    Sounds delicious. I’m making this for dinner tonight!

  • linda

    So, you take the garlic out of the ice bath and put it back in the boiling water? Your recipe doesn’t say but I am assuming you will want to add in the tomatoes when you serve the dish? Your pictures are great but so far your instructions leave a lot to be desired.

    • TheKitchyKitchen

      Hi Linda, Yes, as it says in the directions “repeat 3 times,” so that means boil for a minute and then submerge in an ice bath another 3 times. I corrected the directions to include stirring in the tomatoes. Thanks for catching that!

  • Emily

    Just wondering if in the step when you say ‘heat up cream in small saucepan’ you’re referring to the garlic/cream mixture or is it a separate amount of cream?

    • TheKitchyKitchen

      Hi Emily, it’s referring to the garlic cream, as that’s the only cream listed in the recipe. Hope this clarifies! xoxo