Bucatini with Fresh English Peas and Garlic Scape Pesto

(From Grow Cook Eat by Willi Galloway, Sasquatch Books, 2012)

Serves 4

• 8 ounces bucatini or spaghetti

• Eight 10-inch-long garlic scapes

• 1/2 cup finely grated parmesan (about 1 ounce), plus more for serving

• 1/2 cup shelled walnuts

• Zest and juice of 1/2 large lemon

• 1/3 to 1/2 cup extra-virgin olive oil

• Sea salt

• 1 1/2 cups freshly shelled English peas (about 2 pounds of peas in their shells)

• Freshly ground pepper

Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Do not drain.

Meanwhile, place the garlic scapes in a food processor and chop into small pieces. Add the Parmesan, walnuts, and lemon zest and juice; process into a rough paste. Scrape down the sides of the bowl. With the blade running, slowly drizzle in the olive oil. Process until the oil is thoroughly incorporated and the pesto is fairly smooth, about 30 seconds. Season to taste with salt.

Place the peas in a colander. When the bucatini is ready, reserve 1⁄4 cup cooking water. Slowly drain the pasta into the colander and let it sit atop the peas like a cap for 1 minute.

To serve, place the bucatini, peas, and about 1/2 cup pesto in a large bowl. Add a few tablespoons reserved cooking water (this helps distribute the pesto evenly) and toss to combine. Serve immediately. Pass extra cheese and pepper at the table.

Butternut Squash Soup from The Joy of Cooking

This vegan version from The Joy of Cooking is delicious and pretty easy.  You can also substitute a different kind of squash, depending on what you have on hand.

Ingredients:

1 large (or a few small) butternut squash, about 3.5 lbs
3 T. vegetable oil
2 large leeks, white part only, chopped
4 t. minced peeled fresh ginger
6 c. vegetable stock total, used in parts
1.5 t. salt

Directions:

1. Cut squash in half, remove seeds, and place cut side up on a rimmed baking sheet.  Add 1/4 inch water to the pan and cover with aluminum foil.  Bake at 375 until tender, 30 to 45 minutes.

2. In a soup pot over medium low heat, heat 3 T. vegetable oil.  Add the leeks and ginger and cook until leeks are tender but not browned, 5 to 10 minutes.

3. Scrape the squash from the skin and add it to the pot along with 4 c. vegetable stock.  Bring to a simmer.  Cook for 20 minutes, stirring and breaking up the squash.

4. Puree the soup in a blender or food processor until smooth.  Return to the pot and add the rest of the stock and the salt.  Heat through, then serve.

Makes 8 cups.

Stir-Fried Asian Greens with Broccoli & Kohlrabi

Ingredients:

1 lb. Asian greens (choy or almost any green, including kale), chopped; 2 tbs. olive oil; 2 tbs. minced garlic (or scapes); 1 bunch broccoli, cut into small spears; 1 medium kohlrabi, cut into chunks; 1 medium onion, diced.

Bring water to boil in a small steamer and add the kohlrabi. Let steam for about 3 minutes.  Add the broccoli and steam until both it and the kohlrabi are tender, 3 to 5 minutes, test with a fork.  Drain and set aside.  In a sauce pan add the olive oil, onion, and garlic and sauté until the onions are translucent.  Add the broccoli, kohlrabi and chopped greens and toss.  Cook until the greens are wilted.  Consider sprinkling grated Parmesan cheese over the top or adding nuts or raisins.