Look at all of those beautiful fresh greens waiting to become dinner! From left to right, it’s young onion tops, garlic scapes, escarole, and flat leaf parsley.
Coming up with interesting takes on new-to-me vegetables and keeping up with all of the produce we get each week can be a challenge (albeit, a fun one!), so I totally nerd out when I can incorporate two+ CSA veggies into one recipe. This one used four!! My husband chuckles at how excited I get when I’m able to accomplish that.
I’m not going to lie to you and say that I loved escarole. I’d never had it before, and I doubt that it’s going to become my new favorite green. But this cream sauce was easy and delightful, plus I’m convinced that any dish is made better with garlic scapes. And look at how much green leafy goodness you’re getting for dinner!
Escarole and Garlic Scape Pasta with Cream Sauce
Adapted from Martha Stewart
- 1 pound small pasta
- 2 TB olive oil
- 5-6 garlic scapes, chopped
- 3-4 young onions, diced
- 1 cup dry white wine
- 1 cup cream
- 1/2 bunch chopped fresh parsley
- 1/2 teaspoon crushed red-pepper flakes
- 1 large head escarole, roughly chopped
- Salt & pepper to taste
- Parmesan cheese for topping
Cook pasta. Cook it 1-2 minutes less than you usually would. Heat oil over medium heat in a large pan. Add garlic and cook until fragrant, about 1 minute. Add wine, cream, parsley, rosemary, red-pepper flakes, and salt and pepper to taste. Bring to a simmer. Add escarole and cook until wilted, 4-5 minutes. Stir pasta into skillet, cook until cream has started. Sprinkle parmesan on top and serve.
What’s your favorite way to eat escarole? And are you as obsessed with garlic scapes as I am?