Spring Green Pasta

Scapes are finally here! I know they've been popping up for other folks, but this climate is a bit on the chilly side, delaying our seasons by a few weeks. 

So when I stopped by the farmer's market last weekend, I was thrilled to see garlic scapes, the flower stalk of hardneck garlic. They have the texture of asparagus, but a mild garlic flavor. Pure bliss, if you ask me.

Scapes have such a short season, it's best to snap them up whenever you see them. And you won't find these crazy veggies at the grocery store. You've got to go to the farmer's market.

When it comes to cooking them, simplicity is key. A little oil and some heat are really all you need. This dish came together in less than twenty minutes. It's not really a recipe, so go on instict - are you cooking for one, or ten? Just make sure you have the right amount of pasta, and as much of the other ingredients as feels right to you.

Spring Green Pasta

Trim and chop scapes to about one inch long each. Add to pan with some olive oil and caramelized onions* and saute over medium heat.

Meanwhile, bring a pot of well-salted water to a boil. Add your noodles of choice, and cook until al dente.

When the pasta is almost done, toss a handful or two of fresh shelled peas in with the onions and scapes. Pour in a tablespoon or two of heavy cream, let it come up to a simmer, then turn off the heat.

Strain the pasta, then add it to the pan with the vegetables and cream. Toss, sprinkle with salt and pepper, then plate and enjoy!

*I keep them in the fridge for just such an occasion, but you could also use raw chopped onions here

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