Pasta with Garlic Scapes and Toasted Walnuts
We had the family over for dinner recently, vegetarians et al. To my delight my adult children each packed up leftovers to take home. They raved about the pasta with garlic scapes and walnuts. Sometimes I can’t even get them to take extra cake. The magic ingredient? (Besides Kalamata olive oil from Greece). Garlic scapes. Scapes are the stems and emerging flower buds from garlic. Clipping is necessary to allow the growing plant to use it’s energy to grow a fat bulb instead of a stinky flower. This quick chore means a tasty treat for dinner.
Bring a large pot of water to a boil for the pasta.
Gather about 10 garlic scapes from the kitchen garden, wash and chop.
Cook the Italian pasta to al dente according to package directions.
Heat a little more than a 1/4 cup of Kalamata olive oil in a large skillet.
Add the chopped scapes.
Add about 1/2 cup of walnut halves.
Heat and stir until the walnuts are lightly toasted.
Add a pinch of course sea salt.
Drain the pasta and add to the skillet.
Plop all in a large serving bowl.
Top with grated Parmesan cheese.
Couldn’t be simpler.