Ingredients:

  • 1 cup (100g) garlic scapes, trimmed and roughly chopped
  • 1/2 cup (50g) toasted pine nuts or walnuts
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) linguine or spaghetti
  • 1/2 cup (120ml) reserved pasta cooking water
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Drop the chopped garlic scapes into boiling water for exactly 30 seconds. Immediately plunge them into an ice bath and squeeze out excess moisture with a paper towel.
  2. In a food processor, pulse the blanched scapes, toasted nuts, and Parmesan until coarsely chopped. Slowly stream in olive oil and lemon juice while blending until velvety. Season with salt and pepper.
  3. Cook the pasta in salted water until al dente. Reserve 1/2 cup of the cloudy pasta water before draining the pasta.
  4. Melt butter in the empty pasta pot over low heat. Return the pasta to the pot and stir in the garlic scape sauce and reserved pasta water. Toss vigorously for 60 seconds until emulsified.