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V Garlic Scape and Greens with Pasta
Submitted by member Nancy Wasch; serves 4; about 30 minutes to table
4-6 Tbsp. Olive oil
4-5 garlic scapes
Pinch sea salt
¼ tsp. Red pepper flakes
Generous amount of fresh or home-dried oregano
Farfalle or other short pasta (about ¾ pound for this recipe)
Large bunch of greens - dandelion, kale, tat soi, chard, endive or other - optional, sauted in separate pan or added to pasta cooking water for even easier prep.
Warm the oil over medium low heat. Chop the scapes into ¼” pieces and add to the oil with salt, pepper flakes, and oregano.
Cook the pasta, drain, and toss in a bowl with the oil/garlic topping. Great served with sautéed greens on the side. For super-quick meals, throw the greens into the pasta at the proper time (last minute for dandelion or tatsoi, earlier for hardier greens like kale) and toss everything in a single serving bowl.