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.