More Recipes, Overview of This Book, More Excerpts, Other Books, More Plants, Buy This Book, Home

Pasta with Cat's Tail

From THE WILD VEGETARIAN COOKBOOK
Cattail shoots, easy to identify and collectable in quantity, taste like cucumbers or zucchini. They fit into virtually any recipe, as demonstrated in this simple pasta dish.
24 oz. any homemade pasta or commercial pasta
1/2 cup olive oil
1-1/2 lb. peeled, sliced cattail shoots or cucumbers
4 cloves garlic, finely chopped
1/2 cup parsley, goutweed, or waterleaf, finely chopped
Salt and freshly ground pepper to taste

1. Cook the pasta in rapidly boiling, salted water along with 1 tbs. of the olive oil until al dente. Drain.

2. Meanwhile, sauté the cattail shoots in the remaining olive oil over medium heat 10 minutes, stirring often.

3. Add garlic and sauté another 2 minutes.

4. Add the pasta, parsley, and salt and pepper to taste.

5. Heat through and serve at once.

Serves 6-8

Time: 30 minutes
Other Cattail Recipes
More Recipes, Overview of This Book, More Excerpts, Other Books, More Plants, Buy This Book, Home, Back to the Top