Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 1 tbsp (15g) Sea salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 cup (120g) Garlic scapes, sliced into 1-inch pieces
  • ½ tsp (1g) Red pepper flakes
  • ½ tsp (3g) Fine sea salt
  • 1 large (55g) Lemon, zested and juiced
  • 3 tbsp (12g) Nutritional yeast
  • ¼ cup (60ml) Reserved pasta water
  • ¼ cup (15g) Fresh parsley, chopped
  • ¼ tsp (1.5g) Cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup (240ml) of the starchy pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic scapes and red pepper flakes. Sauté for 4–6 minutes, stirring occasionally, until the scapes are bright green, tender, and fragrant.
  3. Turn the heat to low. Return the drained pasta to the skillet with the scapes. Stir in the nutritional yeast, lemon zest, and lemon juice.
  4. Gradually pour in the reserved pasta water, tossing constantly for 1–2 minutes until the water and oil bind into a glossy, velvety sauce that coats the noodles.
  5. Remove the pan from the heat. Fold in the fresh parsley and season with salt and black pepper. Serve immediately.