We're coming to the end of garlic scape season! This meal was made for our 1 month anniversary!!! It was a stormy day and the perfect day for some (super) garlicky pasta. Garlic scapes are garlic flowers. They are cut off at the beginning of the season in May so that the garlic bulb will continue to develop instead of the flower. The younger they are, the more tender they will be. If you wait too long to cut them off, they tend to be really woody. This recipe makes more than enough pesto for this dish. Use the extra for some delicious pizza toppings or to spice up any dish (we added it to quinoa).
1 pound dry pasta (I used orecchiette)
1 bunch fresh bok choy
1 medium onion
3 bunches garlic scapes
1/3 cup walnuts
1/4 cup parmesan cheese
1/2 cup extra virgin olive oil
salt and pepper
Toppings: prosciutto, capers, fresh mozzerella
To make the pesto:
Chop the garlic scapes into 1-2 inch pieces so they fit easily into a food processor. Toast the walnuts until golden brown if desired. Blend the scapes until chopped thoroughly, then add the walnuts and parmesan cheese. Add the olive oil until the pesto is at the desired consistency. Feel free to adjust the amounts of each ingredient to your liking.
Pasta:
Cook the pasta al dente according to the package direction. Reserve about 1/2 cup of pasta water when straining the pasta. Mince the onion and cook until translucent in a frying pan. Then add a little bit of water and cook the bok choy briefly. Add into the pasta. Add enough pesto to coat the pasta, thinning with the pasta water as needed.
Top with various toppings and serve hot or cold.
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