20th
Beet Green and Garlic Scape Ragù
I get inordinately excited when I have the opportunity to use more than one CSA vegetable in a single dish. (Go ahead, say it, I have no life.) This is going to be delicious—I plan to make it this week. Made it tonight and it was saucier than I expected, so I’ve changed the name from the original. I have made some alterations in the process here since the initial post, but all the ingredients are the same.
- 1 bunch beet greens + stems, chopped (not too fine)
- 2-4 garlic scapes, chopped as in photo below
- 1 tablespoon olive oil
- salt & pepper to taste
- 1/2 c chopped toasted walnuts or pine nuts
- your favorite pasta (angel hair or pappardelle would be excellent—I used some handmade orecchiette from P.’s latest New York trip)
- 1-15 oz can diced tomatoes (or 2 chopped roma tomatoes if you can find any worth eating)
- Parmesan cheese, grated or shaved
Cook pasta according to package directions. Heat skillet over medium low heat.
Add oil and saute scapes until crisp-tender. Add tomatoes (don’t drain), stirring, then cook down for 5-10 minutes. Add greens to the sauce and stir ‘til they wilt, about 3 minutes.
Add salt and pepper, then nuts. Toss sauce with the drained pasta. Top each serving with Parmesan cheese.
Adapted from Jamies-Recipes.com.
