1/2 lb uncooked thin spaghetti1 cup chopped garlic scapes (1 inch pieces2 cloves of garlic, minced2 tbsp olive oil2 tbsp buttersalt and pepper, to taste
Pecorino Romano, grated
Following the packaging directions, cook the pasta and drain, reserving about 1 cup of the pasta water. Heat the olive oil in a pan over medium heat. Sauté the garlic and garlic scapes for about 5 minutes. When the scapes are tender, add the butter. Melt the butter before adding the pasta. Pour about 1/4 cup of pasta water into the pan, and toss the pasta and scapes. Season with salt and pepper. Serve with Pecorino Romano sprinkled on top.
Dee Cuisine
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This recipe was most recently featured in
Boston Organics Newsletter No. 28 of 2012.