I like games. As a kid, the manipulative offer to “time me” from my brother would usually get me to do whatever he wanted solely because I wanted to see how fast I could complete whatever it was or if I could beat my previous time. It was not from the goodness of my heart.
Friday’s lately feel like the start of a new game. Bags filled with new CSA goodies are either picked up or dropped off at my house. So far it’s been a lot of greens and fruit. Stuff that’s easy enough to use without having to think about it.
Except for these garlic scapes.
I’ve only found and purchased garlic scapes once before, maybe two years ago. I shoved about 4 of them into a food processor, added some of the basics and came out with a pesto that would kill a vampire from 50 feet away.
Apparently, unlike green onions, garlic scapes are not that much milder than the actual garlic bulb itself. Oops.
So the game was on. There were 2 garlic scapes sitting in my produce drawer for 5 days, long after the rest of the CSA goodies had been happily devoured. My initial plan was to just use them like I would normal garlic in sautés and such throughout the week after the previous pesto incident. But that just felt like losing. Letting a potent curly green vegetable beat me. I’m a sore loser (ask Ulysses how our Monopoly date nights used to go) so I decided that wasn’t going to happen.
Next thing I know, it’s lunch time, 1 garlic scape and ricotta found themselves in a food processor and a new type of “pesto” was born.
No scary vampire defense tactics this time around. Just creamy, garlicky goodness perfect with pasta, as a dip or topped on salads.
- 1 garlic scape
- 1 tablespoon + ½ tablespoon extra virgin olive oil
- ¾ cup ricotta
- ½ cup grated parmesan cheese
- salt & pepper
- ½ lb. soba noodles
- Combine garlic scape, 1 tablespoon of the oil, ricotta, parmesan and salt & pepper in a food processor.
- Pulse until garlic is finely chopped and combined.
- Drizzle in remaining olive oil while continuing to pulse.
- Set aside.
- Cook soba noodles according to directions, drain reserving ½ cup of the pasta water.
- Return noodles to pot, add as much pesto as desired and toss to fully coat noodles.
- Add as much pasta water as needed to thin to create a creamy pesto sauce.
- Serve immediately.
{ 30 comments… read them below or add one }
Ohhh, what a different little dish! I love how you formed your noodles, so cute!! I never had soba noodles, I’ll have to look for them next time I’m at the store.
Uh…yes please! I can’t wait to make this! I have a spaghetti squash I’m giving a try this weekend and if it turns out well, this is the next thing going on it!
This looks excellent! I’ve never had garlic scapes or soba noodles, can you believe it?
The garlic scapes are nothing special, besides their curly little appearance but I LOVE soba noodles. You must try!
I’ve never even heard of garlic scapes – but I do love soba noodles!
I just saw garlic scapes at my local farmer’s market the other day but sort of passed over them since I didn;t know what to do with them! Next time I’ll be sure to grab them and try out this recipe!
The only “scapes” I’ve ever heard of are goats. So if these got delivered to my house in my CSA… I’d be like, hmmmmm… and then have to search google images ’til I found a match
On another note, I am afraid of my food processor. I know I could make so many cool things with it, but I don’t. It’s sat there for 8 years. Barely opened. Maybe I should break it out for some scape pesto!
Embrace the food processor! I got a “big girl” one this past Christmas and it is seriously life changing.
You had me at soba and pesto. I NEEED to make homemade pesto. I always buy it and I have no idea why.
Oh gosh. I want garlic scapes. And a CSA. Jealous. But I know what you mean about declaring “game on” to some food. I had to make a second labor-intensive version of apple pie just to prove to myself (and the pie) that I could win and make the pie properly and deliciously. It’s actually something I do a lot… Oops.
Soba noodles are my favorite. And what a creative twist on pesto! I’ll have to save this one. Gina, your photos are so beautiful.. it’s hard to make brown noodles look appetizing, but you nailed it!
Thanks, Sally!
I love those last minute race against the clock types of dishes – throw it all in and see what comes out – Glad this was a win, too. It looks really tasty!
I wouldn’t be able to stop eating this — I can tell!
I love the idea of monopoly date nights – so cute! I’m a sore looser, too – I’m glad you didn’t give up on the garlic scape because this looks like a MAJOR win!
What a unique but delicious recipe!! I know it’ll be good because I loooove garlic scapes, but I’ve never cooked with it myself! I’m used to eating it seasoned and pickled in a spicy sauce (Korean side dish), and it’s to die for.
Looks delicious! Reminds me of the garlic yogurt sauce my grandma puts on spaghetti. Mmm
YUM! I am making a dairy-free garlic scape and swiss chard pesto for dinner tonight myself! I love those beauties!
How did you end up with only 2 garlic scapes? Our CSA insisted we take a whole pound of them home!
I just roasted them and they came out really well, but I wish I would have saved them for this!
They’ve only been giving us 1 or 2 a week for some reason. I just got the email about tomorrow’s pick up and they’re in there again though so I might have to test out roasting them. Never would’ve thought of that!
oh you don’t know competitive until you’ve seen me play just about any game. Actually I’ve gotten better, but I used to throw fits playing with my brothers if I’d love something. Now I like to think I take it all out at crossfit which has a competitive nature to it.
Your pictures are SO gorgeous!!! I love the way the noodles are stacked up – makes me want to slurp them up. Such a good use for a unique ingredient!
This looks really tasty!
This looks great! I need to try Soba noodles!
YUM! This sounds delicious and so very easy to make. Have to try it out!
oh this is so different and interesting! i’ve never heard of a garlic scape..i’m intrigued now to try it..great idea to create this with soba noodles..LOVE your presentation!! how did you curl it up so well?! i can never get it like that!
The random produce in a CSA box can really stretch you, BTDT. I like your inventiveness in combining an Eastern noodle with a Western dairy-based sauce– and using up at least one of your garlic scapes to boot!
Wow, I can’t wait to try this! I’ve been trying to figure out what to do with garlic scape as well.
Oh wow garlic scape and ricotta pesto sounds heavenly! I’ll be looking for garlic scape this weekend!
This sounds incredible! I have never used garlic scape, but it seems like it’s about time that I did!