I recently joined a Food coop and I’m so happy about that decision. I feel like a contender on Chopped every Thursday night when I go and pick up my food. One of the surprises in last week’s bag was garlic scapes. I had never heard of these before but I was intrigued. Garlic scapes have a mild garlic taste and a slight sweetness to them, unlike the version you’re used to. They are prevalent in early summer and mid-fall. Look how cool they are!
- 5 large garlic scapes, trimmed on both ends
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 1/3- 1/2 cup olive oil
- 1 pound ziti
- Rinse scapes in cold water, then roughly chop into half-inch pieces. Puree the garlic scapes, Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. Open up the top and squeeze in the lemon juice. With the motor running, slowly pour the oil through the opening. Season with salt and pepper to taste.
- In a large pot of salted boiling water, cook the ziti until al dente. Reserve 1/2 cup of the pasta-cooking water, then drain the pasta. Toss the ziti with the pesto, adding some of the pasta water as needed to thin it out. Season with salt and pepper to taste and sprinkle with additional Parmesan cheese.
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