Garlic Scape Green Goddess Sauce Pasta Salad

Its summer and it is garlic scape season on the farm. What are garlic scapes? They are the tender stem and flower bud of a hardneck garlic plant. (Hardneck garlic is the kind of garlic that typically grows in Canada and the northeastern U.S.) Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly green beans. Garlic Scape are available and harvested late spring to early summer. Their flavour is a cross between garlic, onion and scallions and have a crispy fresh green taste. They are versatile and can be used like garlic but also delicious grilled and served with meats, poultry, in salads and even in stir fry. My favourite way to enjoy them is to make fresh sauces, like this delicious Garlic Scape Green Goddess Sauce I have shared with you. Its packed with so much green healthy goodness the you will absolutely love. This pasta salad is a perfect summer picnic salad as a main or side. Place the leftover sauce in the fridge in an airtight container for a few days. Ue it as a salad dressing, sandwich spread or in stir fry.




450 g Maccheroni or Cavatelli pasta 

240 g Borlotti Beans, cooked and drained

4 spring onions, thinly slices

1/2 cup Ialtian flat leaf parsley, roughly chopped

1 cup snap peas 

3 tbsp extra virgin olive oil

3 tbsp red wine vinegar

2 tbsp baby basil leaves

2 tbsp fresh dill

parmigiano reggiano, grated (optional)

Garlic Scape Green Goddess Sauce

3 cup baby spinach

1 cup basil leaves

4 garlic scape, roughly chopped

1/2 cup extra-virgin olive oil

1 tsp salt

1 tsp fresh ground pepper


Cook pasta al dente as per package instructions. Drain and rinse with cold water.

Place in a large bowl and add, beans, onions, parsley and snap peas.

To make sauce, place spinach, basil and garlic scape in a food processor or vitamix and pulse until roughly chopped. With the motor running, slowly pour in olive oil and blend until creamy. Season with salt and pepper.

Add as much sauce as you like, 3 tbsp oil, 3 tbsp vinegar in pasta salad and stir well.

Plate pasta salad and top with basil leaves, dill and parmesan if you are using.

SERVINGS 4-6 | PREP & COOK TIME 30 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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