Linguine with Garlic Scape and Pea Pesto

I love to discover something new at the farmers' market.  So when we saw these garlic scapes at Calvert's Gift, I was very excited.  Garlic scapes are the flower stem of the garlic root bulb.  Their flavor is milder and more subtle than bulb garlic.  Calvert's Gift calls the scapes garlic pigtails, which is indeed what they look like. 

The first week we bought them, we tried grilling them.  The flavor was good, but they ended up a bit tough.  I bought more the next week because I love garlic and the thought of making something delicious with this mild garlic was just too tempting.  I was still thinking it over when we made our way to Twin Springs' stand, and was intrigued when I saw that that they recommended making them into a pesto.  Hmmmmm. . .

Although I'm sure that Gabe and I could happily polish off a pesto in which the main ingredient is garlic, I thought the flavor would be too strong for the children.  So I threw in some green peas (I used frozen, but once fresh peas appear at the market, I will definitely try them) and a handful of basil.  The result was very tasty.  The pesto was creamy, with the green, fresh flavor of the peas, and a nice balance between the zest of the garlic and the sweetness of the basil.  It was a big hit with the little ones.

The scapes will only be around for another week or two, but if you see them, stock up.  They will last a few weeks in the refrigerator.  I think I'll cook up a big batch of pesto this week and freeze it for those nights when we need a quick meal.

Linguine with Garlic Scape and Pea Pesto

Serves 6
25 minutes preparation and cooking time

1 pound linguine
1 cup peas, fresh or frozen
1 bunch garlic scapes, chopped (about 2/3 cup)
1/4 cup packed fresh basil leaves
1 teaspoon salt
1/2 cup olive oil
parmiggiano reggiano for serving

Set a large pot of water to boil.  When it begins to boil, generously salt the water and add the pasta.  For al dente pasta, let it cook for 1 minute less than the time called for on the package. 

If you are using frozen peas, thaw them (they do not need to cook thoroughly) by boiling them or putting them in a microwave for one or two minutes.  Put all the ingredients except the olive oil in a food processor and blend.  With the engine running, slowly add the olive oil, and let the processor run until the mixture is that of a thick puree.

Scoop a couple of tablespoons of the pesto into a large bowl.  When the pasta is ready, toss it into the bowl and add the rest of the pesto. Serve with grated parmesan.

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Comments

[Chronicles of Momnia]

this is why i love your blog...i always learn something new. the words "garlic scape" never would have made it into my vocabulary, much less my kitchen. but this sounds so scrumptious we may have to change that...