Garlic Scape Recipes - Pesto, Carbonara and Soup

Garlic Scape Pesto
1⁄3 c walnuts
3⁄4 c olive oil
1⁄2 c grated parmigiano
1⁄2 t salt
black pepper to taste
 1 cup garlic scapes, top flowery part removed, cut into ¼-inch slices
1 - Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth.
2 - Slowly drizzle in oil and process until integrated.
3 - With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper.
This makes about 6 ounces of pesto and keeps for up to one week in an air-tight container in the refrigerator.

About 2 tablespoons of pesto can be stirred in to ½ pound cooked short pasta (like Penne) for a light dinner.
12 servings
Prep time:  10 minutes 
** Be sure to adlib this recipe!!**
( We have added 2 Tbsp Flax Seed, replaced nuts with Almonds and Pecans, grated Romano Cheese and even added 1/4 cup Sesame Seeds)

Garlic Scape Carbonara

This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

1/2 lb pasta (shape of your choosing)
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

1 - Set a pot of water to boiling on the stove and cook the pasta till done.
2 - While pasta is cooking, cook the bacon over medium heat until browned. Remove bacon with a slotted spoon and drain on paper towl.
3 - Add the garlic scapes to the bacon oil. Cook until soft (2-3 minutes). Remove from the pan and drain the garlic scapes on a paper towel too.
4 - In a clean bowl, whisk together eggs, salt and red pepper flakes.
5 -When the pasta is done, drain, then return past to the pot. Set the burner to low. Add the garlic scapes and bacon. Stir.
6 - Add the egg mixture and stir for 3-4 minutes until sauce is thick and creamy.
7 - Sprinkle with 1/4 of the romano cheese. Stir. At the remaining cheese and stir to combine.

Garlic Scape Soup
2 tablespoons butter or extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you use a conventional blender, be careful; the hot liquid can burst over the top and make a painful mess.Cover the top with a kitchen towel and blend in batches at low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.

Serves 4 to 6.