Mediterranean Garlic Scape Pasta
8-10 garlic scapes, flower bud removed, cut in 1” pieces
2-3 T olive oil (divided)
1 c cherry tomatoes sliced in half
1 t fresh chopped oregano
Kosher salt/pepper to taste
1 c gemelli or pasta of choice
1 T butter (optional)
2 T Fresh basil leaves
Kalamata olives, sliced
Green olives sliced
1 T capers
Wedge of lemon
Crumbled Feta Cheese
Pulse the scapes in the food processor for a rough chop. Warm 1 -2 T of olive oil over medium heat in a small sauté pan. Add the scapes and cook stirring occasionally until they are tender, 8-10
minutes. Set aside
Heat the oven to 425. Line a baking sheet with parchment. Drizzle the tomatoes with 1 T olive oil.
Roast 8 minutes, stir and lower the temperature to 400. Roast an additional 8 minutes, checking to be sure they are caramelized, not charred. Remove from the oven and add chopped oregano and salt and pepper to taste.
Meanwhile bring a pot of water to a boil add salt. Prepare pasta according to package directions.
Drain, saving a little of the pasta water. Add the butter to the drained pasta, stir in the prepared scapes and the basil. Add a little pasta water to moisten and marry ingredients.
Spoon the pasta onto plates, top with prepared tomatoes, olives, capers, Sprinkle with lemon juice and top with the crumbled feta cheese. Recipe serves 2.
Farm Kitchen Tip—This dish is excellent as it can be served warm right after prepared or can wait for a bit and served at room temperature for a make ahead dish. Optional for the carnivore-Top the pasta with grilled chicken and then continue with other toppings. Garlic Scapes have a very mild garlic flavor, mince 1-2 garlic cloves and add to the sauté pan for a few minutes, (do not allow garlic to brown or burn) for a stronger garlic flavor.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational SpecialistShare to Print