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Bowtie Pasta with Grilled Scapes and Sun-dried Tomatoes

This bowtie pasta with grilled scapes and sun-dried tomatoes takes advantage of the scapes coming from garlic farmers this time of year. This recipe is one of Robbie’s  fallback dinners–though he usually slow-cooks just the fresh garlic in a skillet. But if garlic scapes are in your world right now–do add them to this easy pasta dish.

Scapes are the aboveground reproductive part of hard-neck garlic. Our Ranui CSA members will enjoy several varieties of hard-neck garlic later this season. Now is the time of the year Farmer John removes the scapes from the garlic to allow the bulb to grow larger and we find the garlicky mellow scapes in our box.

We’ve been grilling our scapes ever since we bought a grill, but scapes are delicious pan-sautéed, steamed or roasted. Use them anywhere you would use garlic, in soups and casseroles. I know for sure John eats them raw in his salad.

For the scapes: Trim and remove the seedpods from the top and break away the tougher bottom part just as you would for asparagus. Toss them in olive oil and season with salt and pepper. Grill on high heat until tender, 5 to 8 minutes.

You might also like this recipe for Garlic Scape and Bitter Greens Pesto. And this recipe for Red Lentils and Garlic Scapes.

Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

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Bowtie Pasta with Grilled Scapes and Sun-dried Tomatoes
This is a super easy pasta recipe that can easily be doubled to serve more people.
Ingredients
  • 1 cup grilled garlic scapes , cut in ½-inch lengths (se note)
  • About 6 ounces bowtie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic , minced
  • ¼ teaspoon crushed hot red pepper flakes
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup kalamata olives , pitted and chopped
  • Grated Parmesan or Pecorino cheese
Instructions
  1. Bring a pot of water to a boil. Salt the water generously. Cook the pasta until it is tender to the bite.
  2. Meanwhile, in a skillet on very low heat, cook the oil, garlic and red pepper until the garlic is soft, about 5 minutes. Add the sun-dried tomatoes and olives and chopped grilled scapes. Keep warm but do not let the garlic get brown.
  3. When the pasta is ready, add to the skillet and toss with the scapes, tomatoes and olives. Toss in some cheese, then check the seasoning and salt to taste. Serve immediately.
Recipe Notes
Trim and remove the seedpods from the tops of the scapes. Then break away the tougher bottom part just as you would for asparagus. Toss them in olive oil and season with salt and pepper. Grill on high heat until tender, 5 to 8 minutes.

2 comments

  • Patti Polster

    Of course we had to try this! It’s delish!
    We added a bunch of swiss chard too- Yum!
    Patti (and Steve P.)
    p.s. sure sounds like you’re having a blast in Oregon! Reply · 14 July, 2011

  • […] You might also like this recipe for Garlic Scape and Bitter Greens Pesto. And this recipe for Bowtie Pasta with Grilled Scapes and Sun-dried Tomatoes. […] Reply · 15 June, 2016

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