In order to get some inspiration for my dinners this week, I decided to venture out to the West Tisbury Farmers Market at the Ag Hall on a beautiful Wednesday morning. This venue is lovely, featuring more than 20 tents of local beauty products, pastries, breads, and most important for me, produce. There’s truly nothing better than a meal crafted with ingredients grown or made within a 15-mile radius of my kitchen.
While I was looking through the tables to find the perfect ingredients, I came across a vegetable that I had never heard of: garlic scapes. Apparently, these are the green shoots that come out of regular garlic, but they’re harvested early, so they don’t steal nutrients from the bulb. The more you know.
I found these twisty green veggies at the tent run by Milkweed Farm, a small plot located in Chilmark. While I was at the table, I saw a bag of purple-and-green baby kale, and I couldn’t help myself.
I figured that the best way to incorporate any sort of garlic into a meal was with pasta, so I looked up the best pasta garlic scape recipes. The first one I came across was a lemon spaghetti, and I was sold. I added a few things to this recipe, so here’s my version: Lemon, Kale, and Garlic Scape Angel Hair Pasta.
Lemon, Kale, and Garlic Scape Angel Hair Pasta
1 bunch of garlic scapes, cut into about 1-in. pieces
2 Tbsp. olive oil
2 cloves of garlic, minced
1 lemon, zested and juiced
1 Tbsp. butter, salted
2 cups kale
1 box of pasta
1 cup grated or shredded Parmesan
1 cup reserved pasta water
a bunch of basil, torn
The first step is to heat the scapes in oil until they’re bright green, so about 2 or 3 minutes. After that, toss in the garlic, and let sit for another minute or so until fragrant, then add the lemon juice, butter, and the kale, and simmer it down.
While that is cooking, boil the pasta. It can be any shape, but angel hair is my favorite. Strain the pasta, but make sure you save some pasta water.
The last step is simple: Just combine the contents of the garlic scape pot with the pasta, the lemon zest, grated cheese, some salt and pepper, and some pasta water to thicken it into more of a sauce consistency.