rigatoni with garlic, garlic scapes, lemon, butter and lovage


This dish was even better than I had imagined it would be. The whole exceeded the parts, even though all of the ingredients were already stars at the start, as far as I was concerned; when they got together, they totally outdid themselves.

It was also a very easy meal to prepare, produced little more heat in the kitchen than what was needed to boil the water, and it came together very quickly.

I came across the basic recipe while searching on line for something to do with garlic scapes and pasta (maybe I was too mentally lazy to go it alone, but I’m also always hoping for a surprise when I search the internet). I substituted a great penne for the spaghetti specified, and, simply because I could, I added an herb, lovage to be precise.

Note, and an admission: I neglected to add salt and pepper to the mix, somehow not noticing that both were mentioned in the recipe, and thinking it was purposeful, because of the amount of lemon included. I will add both the next time I visit this super recipe, but I have to say, neither of us missed them their punch this time.

  • Setaro Penne Rigatoni, from Buon Italia, about 10 ounces, served with a simple fresh sauce which began with 3 minced cloves of garlic from Trader Joe’s and 2 cups of tender garlic scapes from Alewife Farm, cut into 2-inch lengths, sautéed in olive oil for 3-4 minutes, then a little butter and most of the juice of one organic lemon from Whole Foods added to the pan, the drained pasta added once the butter had melted, along with zest from most of one lemon, the mix stirred over low heat, during which time some reserved cooking water was added to help emulsify it, finally seasoned with salt and pepper, and some chopped lovage from Bodhitree Farm added
  • the wine was an Oregon (vineyards across the state) white, A to Z Oregon Pinot Gris 2014
  • the music was Q2 Music, streaming