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Ingredients
- 6 ounces Garlic Scape Pesto see below for recipe
- 24 ounces cream sauce see below for recipe
- 2 pounds linguine pasta
- 1 pound italian sausage links
- 3 tablespoons olive oil
- 2 tomatoes
- 6 ounces parmigiano reggiano cheese
For the Garlic Scape pesto
- 30 young garlic scapes
- 1/2 tsp black pepper
- 1 bunch fresh parsley
- 2 ounces lemon juice
- 1 tsp crushed red pepper
- 1/2 cup Walnuts
- 1 tsp salt
- 1 1/2 cup olive oil
For the cream sauce
- 1 quart heavy cream
- 4 ounces parmigiano reggiano cheese
- 2 cups half and half
- 4 ounces butter
- 1 tsp salt
- 4 ounces flour
- 1 tsp pepper
Ingredients
For the Garlic Scape pesto
For the cream sauce
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Instructions
- Fill a pasta pot half full of cold water. Salt the water generously. Bring water to a roaring boil and add pasta. Cook pasta until al dente. Slice the sausage links into ½ segments. Sear in sauté pan and begin to heat. Add the cream sauce and pesto into the pan and fully incorporate. Remove pasta from water and add to the sauce. Toss to coat pasta. Serve in a pasta bowl and garnish with diced tomatoes and parmesan cheese.
For the Garlic Scape Pesto
- Cut garlic scapes into 1-inch segments removing and discarding the heads. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.
For the cream sauce
- Heat heavy cream and half & half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and whisk together. Place roux (butter and flour mixture) in a 300˚F oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well. Garlic Scape Pesto • 15 garlic scapes • ½ tsp black pepper • ½ bunch parsley • ½ lemon, squeezed • ½ tsp crushed red pepper • ¼ cup walnuts • ½ tsp salt • ¾ cup olive oil Directions: Cut garlic scapes into ½ inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth
Recipe Notes
This recipe is for garlic lovers! Rich and creamy with a pungent flavor. The "scape" of the garlic is the immature flower stalk of the plant . Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. The scapes are also used in many stir-fry recipes. Garlic scapes are only available for about 1 month out of the year. In the northern regions of the United States they are available during the month of June. If you are lucky enough to get some, try this pesto recipe then freeze some of it for future use. © Galley Chef All Rights Reserved
