Garlic Scape and Pea Shoot Pasta

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It’s a June thing! Best when garlic scapes are fresh.

This recipe won’t take you long to prepare and… it’s packed with nutrition.

What You’ll Need:

  • 190g spaghetti pasta (about ½ of a 375g box)
  • 1 bag peas shoots (75g)
  • 6 garlic scapes, chopped (about ½ cup)
  • 2 squirts of lemon juice (about a tsp)
  • 1/3 c dry crumbly feta cheese
  • 2 Tblsp (approx.) cooking oil
  • salt
  • black pepper


What To Do:

  1. Set water to boil and add ½ tsp salt to it.
  2. When water begins to boil add pasta and let cook to desired softness following directions for the pasta you have on hand.
  3. Clean and spin dry the peas shoots using a salad spinner.
  4. Wash and pat dry the garlic scapes. Then cut them into 1 inch (about 2 cm) long pieces.
  5. Toss scapes, oil, peas shoots, and lemon juice into a food processor or blender and pulse it a few times. Add just enough oil for the ingredients to be chopped and mixed well.
  6. Add the feta cheese and stir together or blend to desired consistency.
  7. Add salt and pepper to taste.
  8. Drain the water from the spaghetti pasta when done cooking.
  9. Add the Garlic and Pea Shoot mixture to the pasta and toss together.
  10. Enjoy.


Serve with a few sunflower seeds or pine nuts tossed over top.


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