We continued to look abroad for inspiration for ways to eat up our greens. Tonight we decided on Italy. My husband picked up some fresh pasta and Parmesan cheese on his way home, and we had some garlic scapes and broccoli rabe to eat up from the share.
Garlic scapes are the flower stems produced by garlic plants before the bulbs mature. They have a fresh, light garlic flavor. In the photo, the chopped up scapes are cooking in butter. Here is our recipe:
Fresh Pasta with Garlic Scapes and Broccoli Rabe
2 bunches of broccoli rabe, sliced in 1 inch wide strips
1 bunch garlic scapes, finely chopped
4 T butter
1 lb fresh pasta
grated Parmesan cheese
Steam the broccoli rabe and set aside. Cook the pasta and drain. Melt the butter over medium heat and add the scapes. Cook until tender, about 3-4 minutes. Add the pasta and broccoli rabe to the pan and toss to combine. Sprinkle grated Parmesan cheese over the top.
The results were very satisfying. The broccoli rabe is slightly bitter, but this tasted great with the richness of the butter, the garlicky scapes, and firm pasta. A great meal for early summer.
On to another greens dish tomorrow.