Chase, would this be what you are looking for?

jude

Posted by stacy3 (My Page) on Thu, Jun 18, 09 at 8:45

Hi Duane. I love this pasta dish.
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 (I used orecchiette)
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
4-6 garlic scapes
1 oz Parmeggiano-Reggiano, shredded
1 T truffle oil
3 oz baby Swiss chard, stems removed, chopped coarsely
salt, hot sauce, to taste
Place the cream in a small saucepan over medium low heat and allow to boil gently until reduced by half.
Saut� 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. It�s 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 saut� 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.

That's it Jude !!!! Thanks so much. I'll let you know how it turns you, may even post a pic! LOL

Any other scape recipes out there? I'd appreciate them for another time.

Chase, I just googled "stacie's garlic scapes gardenweb" and there were several recipes on that thread.

I'm not sure there are that many people using scapes in this area or maybe I'm living in a box. I never heard of them until I saw postings on the CF.

jude

I'm so glad this has been reposted. I saw garlic scapes at the farmers market this weekend and remembered that I had once seen a pasta recipe posted here. I might be trying this soon.
:)

I like them in eggs...scrambled...or in a frittata..

We had small bowties with garlic scape pesto last night. No real recipe, I just filled the food processor bowl with coarsley chopped scapes, a big handful of slivered almonds, and grated parmesan, some salt, pepper and a bit of lemon juice. Then I drizzled in olive oil until it 'felt' right. Last year I made some with toasted pine nuts...mmmmm. It freezes well, too.