Hello summer!! I live for my Saturday morning trip to my farmers’ market. I just never know what I am going to find. Last weekend, I arrived late morning, having decided to check it out with ease after my step class. Well, there was virtually no art-is-in bread left and there were only three bunches of the most beautiful garlic scapes in sight. I quickly snatched them up not knowing what I was going to do with them . Immediately to their right, perfectly situated, were rows of quarts of cherry tomatoes. Again, didn’t know what I wanted to do with them, but I did not hesitate to add them to my basket.
I love garlic scapes, especially in stir-fries, but my favourite way to have them is like this, in a sauce. This sauce is extremely versatile. I have used it with perogies, to dress roasted vegetables, and even as a sandwich spread. The nice part about garlic scapes is you get to enjoy the robust flavour of garlic, without that pungent lingering taste in your mouth.
I’m always trying to find ways to add vegetables to my pasta dishes and though this dish would work well without the zucchini linguini, I don’t recommend it. The garlic scapes sweetly embellish the zucchini, which can have quite a neutral flavour. The fact that they are raw provides a very subtle crunch and a burst of freshness with every bite. Every once and a while, you are lucky enough to bite into a roasted cherry tomato, the sweet ruby of the summertime.
This dish is summer to me. My husband went back for seconds. It’s a quick week night summer meal that leaves plenty of time to enjoy the outdoors afterwards.
|Roasted Cherry Tomatoes:|
|Tomatoes, cherry||1 quart|
|Olive oil||2 tbsp|
|Garlic, cloves, minced||2|
|Basil, fresh, roughly chopped||1 tbsp|
|Oregano, fresh, roughly chopped||1 tbsp|
|Garlic Scape Sauce:|
|Garlic scapes||8 oz (3 bunches)|
|Olive oil||2/3 cup|
|Black pepper, freshly ground||2 turns|
|Lemon rind||1/4 lemon|
|Lemon juice||1.5 tsp|
|Linguini, spelt||1 lb|
|Zucchini, large, raw, julienned||2|
Roasted Cherry Tomatoes:
- Preheat oven to 400 degrees.
- Regular-sized cherry tomatoes may be used whole. If there are some that are big, cut in half or in quarters.
- Place cherry tomatoes in a small, glass baking dish.
- Add olive oil, garlic, salt, and black pepper.
- Bake for 30 minutes.
- When you have removed the cherry tomatoes from the oven, add fresh basil and oregano and stir until evenly distributed. Set aside.
Garlic Scape Sauce:
- Steam garlic scapes for 5 minutes.
- Place garlic scapes in a food processor and pulse until they begin to break down.
- Add salt, black pepper, lemon rind, and lemon juice.
- With the machine running, slowly add the olive oil until you achieve the desired consistency. Set aside.
- Bring a large pot of water to a boil.
- Season generously with salt.
- Add pasta and cook according to package directions. My brand of spelt pasta cooks in approximately 8 minutes.
- Meanwhile, using a julienne shredder, julienne lengthwise the raw zucchini. Only julienne the flesh. Do not julienne the seeded middle section. Set aside.
- Strain pasta and place in a large bowl.
- Add garlic scape sauce (I used the whole thing, but if you like, you may add a little bit at a time until you achieve the desired taste) and toss the pasta well until fully coated.
- Add the raw julienned zucchini strips and mix well.
- Garnish with the roasted cherry tomatoes.