FarmShare Kitchen: Summer Pasta with Garlic Scapes & Kale
Summer Pasta with Garlic Scapes and Kale
1 pound dry pasta
2-3 tbsp olive oil
2-3 garlic scapes, cut into 1/2” pieces
Crushed red chile flakes
Sea salt and black pepper
2 large handfuls of kale, chopped
1 sprig fresh oregano
1/2 cup walnuts, toasted for a few minutes at 300 F and chopped
Extra-virgin olive oil
Sea salt & freshly ground black pepper
Parmigiano-Reggiano cheese
In a large pot over high heat, bring water to boil for pasta.
In a skillet large enough to accommodate the greens, heat oil over low heat. Add garlic scapes, chile flakes, a pinch or two of salt, and a vigorous grind of black pep- per and stir. Saute until scapes are sizzling and fragrant but be careful not to let the garlic brown. Add the kale and oregano and turn heat to medium, tossing the greens so that they're coated in the garlic-scented oil. Reduce heat to low; cover and simmer until greens are tender. When the water boils, salt it well; add the pasta and cook until al dente.
Remove 1 cup of pasta cooking water w/ a measuring cup or ladle. Drain pasta and return it to its pot. Add the sautéed scapes and kale to the pasta; add walnuts, and a healthy splash of olive oil and toss. Add enough of the pasta water to moisten the pasta. Adjust seasoning adding salt and pepper if necessary and serve hot.
Pass the cheese and grater at table as well as additional olive oil.
1 pound dry pasta
2-3 tbsp olive oil
2-3 garlic scapes, cut into 1/2” pieces
Crushed red chile flakes
Sea salt and black pepper
2 large handfuls of kale, chopped
1 sprig fresh oregano
1/2 cup walnuts, toasted for a few minutes at 300 F and chopped
Extra-virgin olive oil
Sea salt & freshly ground black pepper
Parmigiano-Reggiano cheese
In a large pot over high heat, bring water to boil for pasta.
In a skillet large enough to accommodate the greens, heat oil over low heat. Add garlic scapes, chile flakes, a pinch or two of salt, and a vigorous grind of black pep- per and stir. Saute until scapes are sizzling and fragrant but be careful not to let the garlic brown. Add the kale and oregano and turn heat to medium, tossing the greens so that they're coated in the garlic-scented oil. Reduce heat to low; cover and simmer until greens are tender. When the water boils, salt it well; add the pasta and cook until al dente.
Remove 1 cup of pasta cooking water w/ a measuring cup or ladle. Drain pasta and return it to its pot. Add the sautéed scapes and kale to the pasta; add walnuts, and a healthy splash of olive oil and toss. Add enough of the pasta water to moisten the pasta. Adjust seasoning adding salt and pepper if necessary and serve hot.
Pass the cheese and grater at table as well as additional olive oil.