The Only Garlic Scape Pesto Pasta Recipe You Need!

Not to be dramatic, but this recipe changed me. It is so amazing that I now countdown to garlic scape season like it’s Christmas.

I eat seasonal vegetables because that is when they taste the best. Preservation practices give us a taste of the growing season, but you will not catch me eating a fresh tomato in February here in Northern Illinois. Why? Because, they probably were picked green, traveled hundreds of miles to get to my grocery store and will most likely taste like a watered-down imitation of a tomato. Eating in season leads me to appreciating food and looking forward to preparing it. That brings me to garlic scape pesto pasta.

This is the recipe that I dream of eating when I see the first signs of garlic growing. Late February or early March, thin green spikes poke out of the soil, a reassuring sight I will have garlic scapes to harvest in June and beautiful bulbs in July.

What are garlic scapes?

Little red squiggly lines are under the word “scapes” as I type this. WordPress doesn’t even know what they are. Garlic scapes emerge early to late June on hard neck varieties of garlic. Hard neck garlic is best for colder climates, soft neck grows well in warmer climates. Downside of hard neck garlic is that they only store for 3-4 months, soft neck will hold up for 6-12 months. Scapes will open and flower if left attached. Growers remove them so the plant’s energy will go down to the bulb.

Where can I find garlic scapes?

Garlic scapes will be hard to find at the grocery store. I have actually never seen them at the store. The farmers market will have them in early June to late June (Late spring, early summer). Find a famers market HERE.

What to do with garlic scapes?

Garlic scapes are great grilled and chopped up with other veggies or on pizza. But my absolute favorite garlic scape recipe is pesto pasta.

Tips when preparing:

Grilling scapes before blitzing them with the other pesto ingredients gives them a deeper, smokey and sweet flavor. You can also use a broiler, grill pan or open flame on the stove.

Use good olive oil. Taste matters! I like using first cold pressed olive oil from a single source.

Make more than you need! Jars of pesto will store well for months in the freezer. I like using 4oz Ball Canning jars.

Garlic Scape Pesto Pasta

Author: myrootsandrecipes Courses:Uncategorized

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: minutesTotal time: 35 minutesServings:4-6 servingsCalories: kcal Best Season:Summer

Description

Grilled garlic scapes & walnut pesto simmered with cream, butter and Parmigiano Reggiano make for a rich but fresh summer dinner. Save pesto for serving on the side. This. Is. Amazing.

Ingredients

• 1 lb pasta (I love fun shapes like Creste di Gallo from Pasta Bar in Woodstock, IL)
• 2 tbsp butter
• 1 cup heavy cream
• 1/4 cup Parmigiano Reggiano
• 1.5 cups garlic scape pesto (divided) (Recipe below)

Garlic Scape Pesto

• 8-10 garlic scapes
• 1 cup packed Genovese Basil
• 1/2 cup Parmigiano Reggiano (freshly shredded)
• Zest & juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp Calabrian chili
• Pinch of salt & pepper
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup walnuts or pine nuts, toasted

Instructions

1. Heat a grill to medium/high. Grill scapes 3 minutes per side or until charred
2. Combine all pesto ingredients and blitz in food processor. Set aside.
3. Bring a large pot of water to a boil.
4. In a separate pot or braiser on low/medium heat add heavy cream, butter and cheese.
5. When butter has melted add 1 cup pesto.
6. When noodles are ready, transfer them with a slotted spoon to cream sauce, allowing any water that comes with the spoon to mix with the sauce.
7. Let pasta and cream simmer for 5-10 minutes to thicken up.
8. Dollop the remaining pesto on top of the pasta.
9. Top with torn basil and a squeeze of lemon if you desire.

Notes

• I find this best eaten right away because it dries in the fridge. Still very good. Lasts in fridge up to 3 days.

Keywords:garlic recipes, Main entree, pasta, pesto, pesto pasta