That’s garlic and oil with pasta, for those not fluent with the romances.
Put on a pot of salted water to cook a pound of spaghetti.
As the pasta cooks to al dente, put oil, 1/4 cup or so, in a skillet and add finely chopped garlic scapes (1/2 cup) and a pinch or two of red pepper flakes, and cook over low heat for around 3 minutes, stirring frequently . Add two tablespoons of parsley (or another local, seasonal, fresh herb. For example chives will be in the share this week, why not ?!).
Drain the pasta and add it, with a splash of the pasta water, to the garlic and oil. Add more oil, and season to taste. Enjoy with a simple green salad, and you’ve got a nice easy, and delicious dinner!
Garlic Scape Pesto
from “Vegetable Literacy”, by Deborah Madison
12 garlic scapes, thinly sliced (about 1 cup)
¼ C. walnuts
½ C. olive oil
Grated Parmesan cheese, optional
freshly ground pepper
Put the scapes and walnuts in a food processor and pulse to break them up. With the motor running, gradually pour in the olive oil until the mixture is smooth. Add ½ t. salt, the cheese, and pepper to taste.
Use immediately or cover and refrigerate for up to a week.
Sautéed Asian Greens
Adapted by Ben & Emma
Use this recipe for tatsoi, pac choy, or turnip greens
1 bunch greens, washed and coarsely chopped
2T. minced garlic or garlic scapes
2 t. soy sauce
hot pepper sauce, optional
Heat about 2 T. olive oil in a sauté pan over medium heat. Add the garlic or scapes and sauté until aromatic, about 2 minutes. Add the wet greens, the soy sauce, and hot pepper sauce, if desired, and cover to steam, stirring occasionally to wilt evenly. Once wilted, uncover and cook until tender anywhere from 3 to 10 minutes. Add the honey towards the end, if you want a sweet and spicy green.