Garlic Scape Pasta
Servings: 2 servings
Ingredients
- 4 oz ditalini pasta gluten free if desired
- 2 tbsp olive oil extra virgin, more as needed
- 2 shallots large, finely diced
- 10-12 garlic scapes finely chopped
- 1/2 tsp red chili flakes
- 3 sprigs fresh thyme
- 1 tsp salt kosher, more to taste
- black pepper fresh ground
- 1/2 lemon zested
- 1/2 lemon juiced
Instructions
- Bring a heavily salted medium pot of water to a boil and cook the ditalini according to package directions. Strain and set aside, reserving 1/4 cup of pasta cooking water.
- Finely dice your garlic scapes into pieces that resemble the ditalini pasta you're using.
- Add your olive oil to a medium pan over medium heat and once hot, add the shallots. Season with salt and pepper and sauté for 3-5 minutes, stirring ocasionally, until translucent and tender.
- Add the chili flakes, thyme and garlic scapes and sauté for another 2-3 minutes, until the scapes are bright green and to your liking. They should be slightly crunchy like asparagus but tender enough to eat.
- Lower the heat to low and add the cooked pasta to the pan, tossing to coat. Add pasta water as needed, along with fresh lemon juice, salt and pepper to taste. Serve and garnish with fresh lemon zest.