I was continuing to investigate garlic scapes after I bought even more from the farmer's market - I came across a recipe which sounded intriguing...

We had it last night and was it ever fantastic!

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Note: don't shy away if you don't have garlic scapes - it would still be great without.

Absorption Pasta with Garlic Scapes and Wild Mushrooms

Stephencooks.com

Serves 4 as a side dish, or 2 as a main course.

8 oz pasta

1 medium onion, 1/4" dice

2 C low sodium chicken stock, simmering

1 C heavy cream

olive oil

2 T butter

4 oz assorted mushrooms, cleaned and sliced irregularly (I just used regular)

4-6 garlic scapes

1 oz Parmeggiano-Reggiano, shredded

1 T truffle oil (I didn't have)

3 oz baby Swiss chard, stems removed, chopped coarsely (I used spinach)

salt, hot sauce, to taste (I didn't use hot sauce)

Place the cream in a small saucepan over medium low heat and allow to boil gently until reduced by half.

Sauté the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the chicken stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary  different pastas will absorb different amounts of liquid. ItÂs not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking.

While the pasta is simmering, heat some olive oil in a sauté pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate. Add the 2 tablespoons butter and stir, scraping up any bits from the pan, until the butter turns a golden brown. Remove from heat and stir in the reduced cream.

When the pasta is cooked, stir in the butter/cream mixture, the cheese, the Swiss chard and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.