Tuesday, July 3, 2012

Garlic Scape and Lemony Linguine

Farmer's Markets are in full force in Southern Ontario.  I am always amazed by what I see sitting on thier rustic little folding tables.  An array of veggies and fruits...many of which I have cannot identify.  Last year I discover jicama and kohlrabi.  This year, garlic scapes.  Garlic scapes are the shoots that grow up from the garlic bulb itself with a mild garlic favour and a texture similar to asparagus.  I saw these bright green, tangled stems at the Locke St. Farmers Market and decided to bring them home.  As it was nearing the end of the market, the farmer gave me a 2 for 1 deal!

I did some goggling to figure out what to do with these...pesto sauce seamed to be a popular use.  I decided to sautee mine with some olive oil and serve with linguine and shrimp in a light lemon sauce.  You do need to sauteed the garlic scapes longer that you think to ensure they become tender.  This recipe was super easy to make and made for a nice light summer dinner. 

Garlic Scape and Lemony Linguine

1/2 package linguine
4 garlic scapes
4 tablespoons olive oil
Juice of half a lemon
Pepper to taste

Cut 4 inches off the bottom of the garlic scape (the more tough end).  Cut each scape in half and then proceed to slice the long scape into quarters.  This does take a bit of patience and precision but end end result is delicate thin strips of the scape.  Heat 1 tablespoon of olive oil in a frying pan and sautee over medium heat under tender.

Cook linguine as per instructions on the package.

Combine the linguine, sauteed garlic scapes, 3 tablespoons olive oil, juice of half a lemon and pepper to taste.

1 comment:

  1. This looks delicious! We just got some garlic scapes, perhaps we will try out this recipe! :)