Garlic Scape Pasta
Seven ingredients, one pot, a skillet – and a bowl of pasta that tastes like you planned a whole farmers market trip. The breadcrumbs add a shattery crunch, the scapes stay tender and grassy, and the whole thing is done in 20 minutes.
Equipment
- Large pot (4-6 quart)
- 10- or 12-inch skillet
- Box grater or microplane
- Slotted spoon or spider
- Tongs
Ingredients
- 8 ounces garlic scapes (about 2 bunches)
- 12 ounces dried pasta (pappardelle, fettuccine, or bucatini)
- 1/3 cup panko breadcrumbs
- 1/4 cup extra-virgin olive oil, divided
- 1 lemon (zest and juice)
- 1/2 cup freshly grated Parmesan (plus more for serving)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Prep the scapes: Rinse, trim dried tip and bottom. Cut into 2- to 3-inch lengths. If thick, split lengthwise.
- Boil pasta water: Fill pot with 4 quarts water, salt generously (2 tbsp kosher salt). Bring to a rolling boil.
- Blanch scapes: Drop cut scapes into boiling water for exactly 1 minute until bright green and tender. Transfer to a plate with a slotted spoon. Let cool, then roughly chop into 1-inch pieces.
- Cook pasta: Add pasta to same boiling water, cook until al dente (1-2 min less than box). Before draining, reserve 1 cup pasta water. Drain pasta, do not rinse.
- Toast breadcrumbs: While pasta cooks, heat 2 tbsp olive oil in skillet over medium heat. Add panko and red pepper flakes, stir constantly until pale gold, about 2 minutes. Transfer to a small bowl, season with salt.
- Combine: In same skillet, add remaining 2 tbsp olive oil, chopped scapes, and 1/4 cup reserved pasta water. Heat over low heat 1 minute. Add drained pasta, toss with tongs, adding more pasta water as needed for a light coating.
- Finish: Remove skillet from heat. Add Parmesan, toss vigorously until melted and creamy. Taste and adjust salt. Squeeze a little lemon juice if desired. Transfer to serving bowls.
- Top: Sprinkle toasted breadcrumbs over each bowl, then lemon zest and extra Parmesan. Do not stir in.
Notes
Storage: Assembled pasta best fresh. Store leftovers in fridge up to 3 days – reheat in a skillet with a splash of water or broth. Not recommended for freezing as breadcrumbs lose crunch. Blanched scapes can be frozen up to 2 months.
Substitutions: For vegan version, omit Parmesan and use 2-3 tbsp nutritional yeast. Gluten-free: use GF pasta and GF panko. Add protein: cooked shrimp or shredded chicken with scapes in final step.
Tip: Use good olive oil for finishing – it adds a peppery note. Add lemon zest at the very end, not during cooking, to keep it fragrant.