Garlic Scape Basil Pasta

Looking at your CSA and looking for ideas? Today I’m making a vegan olive oil pasta with garlic scapes, scallions, kale, snap peas and basil. The first of many recipes using fresh ingredients from my Movement Ground Farm CSA. Enjoy!

-garlic scapes
-snap peas
-black pepper
  1. Wash produce in cold water.
  2. Chop garlic scapes into rings until you reach the tops, then mince as much of the tops as possible (until it’s too papery/dry). Chop scallions in 1/2″ rings, separating the green tops. Chop kale into a rough chiffonade. Trim tops and fibers off snap peas.
  3. Remove basil leaves and set aside.
  4. Cook spaghetti according to instructions on box.
  5. Heat a saute pan on medium-low. Add a generous amount of EVOO, salt, pepper and everything, except the scallion tops and basil. Saute for a few minutes till the peas are lightly cooked, tender but still crunchy.
  6. Mix with cooked spaghetti, basil, scallion tops. Add more EVOO if too dry. Best served hot, and it’s also good as leftovers for a cold pasta salad!

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