Garlic Scapes and Mushroom Pasta in a Lemon & White Wine Sauce

This summer 51 Porter has joined the World PEAS CSA, which means that we get a lot of fresh, local, and novel (meaning not usually seen in your average grocery store) vegetables every week. Tonights dinner made use of some very delicious garlic scapes. The light lemon, wine and olive oil sauce really made the flavor of the garlic scapes come out, which is exactly what you want to do when you get your hands on some these summertime tasty morsels.  

Ingredients:

1 cup coarsely chopped garlic scapes

1/2 cup red onion, chopped

1/2 cup green onion, chopped

1 cup mushrooms, sliced (we used baby portabello mushrooms)

2 cups Whole Wheat Angel Hair pasta, prepared (boil in water for 7-8 minutes)

1/4 cup Feta cheese

~1 Tbsp. Olive Oil

1/4 cup white wine (we used Pinot Grigio)

2 Tbsp. Lemon Juice

1 tsp. fresh thyme, chopped

Directions:

1.  Heat the olive oil in a large skillet. Add in the red and green onions, and heat until the red onions are cooked (they'll look transparent). Add in the garlic scapes and sauté for about 2 minutes.

2.  Add the wine and 1 Tbsp. of the lemon juice to the skillet. Mix all ingredients together then add the sliced mushrooms and fresh thyme. Lets the whole mixture sit while simmering for about 3-4 minutes. 

3.  When the mushroom/garlic scape mixture starts to look nice and juicy (see photo above), add in the cooked angel hair pasta and the feta cheese and toss to thoroughly mix all of the ingredients together. Squeeze the final 1 Tbsp. Lemon Juice over the pasta. 

Serve alongside a fresh salad with candied almonds, goat cheese, blueberries and strawberries. Mmmmmm.....

Share