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Lemon & Garlic Scape Pasta

From one of our Akron customers who is an excellent cook and always sends us great ideas! This recipe will make 2/3 servings, and uses one full bunch of scapes. Inspired by a recipe from

 1/2 lb pasta cooked & drained (reserve the water)
 2 tablespoons oil
 1 bunch garlic scapes, chopped into 1" pieces
 2 cloves garlic, minced
 1 tbsp butter, salted
 1 lemon- zest and juice (separated)
 1 cup shredded hard, salty cheese (parmesan, asiago, Hull's Trace or Wabash Erie Canal)
 1 large tomato, roughly chopped
 Torn up fresh herbs-- basil, marjoram, tarragon
 Salt and pepper to taste

Heat oil in a skillet over medium heat. Add scapes and cook until bright green (about 2-3 minutes.)


Add the regular garlic and continue cooking until fragrant, about 1-2 minutes more.


Add butter and lemon juice cook until melted.


In the pot where you cooked the pasta, add in the contents from your scape-butter-lemon skillet and add back in the drained pasta, your grated cheese, the chopped tomato, and lemon zest with a splash of the pasta cooking water. Return heat to medium, and cook till warm throughout and the sauce is coating the noodles. Add some salt and pepper to taste, serve with minced herbs and a little more grade cheese on top.