Wednesday, April 27, 2011

Whole Wheat Pasta with Fresh English Peas and Garlic Scapes

A quick weeknight meal is enlivened with fresh springtime ingredients.  English peas are available for only a short time, so get them while you can (and have fun shelling them!).  Garlic scapes are the green, plant part sprouting out of the garlic bulb we usually use-- you may have seen them when you've left a forgotten clove of garlic sitting around too long.  Use them like garlic, though they are milder and less spicy.
  • Shell your peas and mince your scape (one will do).
  • Bring a pot of water to boil and get your pasta cooking.
  • Drizzle some olive oil in a large pan and add the scapes and a dash of salt; saute over medium heat.
  • After a minute, add the peas and continue cooking.
  • When the pasta is just al dente, add it to the pan and toss.
  • Add some arugula or fresh spinach and cook just until wilted.
  • Squeeze some lemon over the dish and sprinkle with some parmesan.
Serve and enjoy!

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