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Pasta with corn & mint

3 Aug

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This was not a planned blog event. I was just throwing something together on the fly last evening, with no intention of sharing a “recipe.”

Thing is, fresh corn and mint from the garden make a really nice combination. I’m wagering that even an ill-planned post such as this might at least provide some inspiration before summer’s end.

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Basically what we have here is an ear’s worth of fresh corn (blanched and then shaved off the cobb), a handful of fresh mint, a couple garlic scapes (a clove or two will do just fine), a chopped hot pepper, and a couple anchovy filets (optional, of course). Saute for a few minutes while your pasta is cooking.

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When the pasta is al dente turn up the heat in the pan to high and add the pasta.

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Then add some of the (well-salted) pasta water, cook it off until almost (but not entirely) evaporated, and you’re all set.

My guess is that I’ll be throwing this one together a couple more times before fresh corn season is over.

Pasta with garlic scapes & walnuts

15 Jul

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Growing 200-plus head of garlic every year (232 this season, thank you very much) I go through a lot of garlic scapes. I’m sure you’re seeing them at the farm stands and at your better grocery stores right about now.

It’s the season. And it doesn’t last long.

Most of the scapes that I don’t pass along to friends wind up being roasted as a side dish, but plenty find their way into a simple aglio e olio (literally, garlic and oil) sauce with my pasta. I like swapping the garlic cloves for the scapes because it adds a really nice texture to the aglio e olio. This version we have here also includes walnuts, which adds both texture and flavor.

It’s one of those super simple pasta dishes that you wind up craving over and over, so give it a try while the scapes are still around. Otherwise you’ll have to wait until next year.

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Get your pasta water going because this won’t take more than a few minutes. Then grab a few scapes (I’ve used four here, as I was only feeding myself on this occasion).

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Remove the tips (seen at rear) and chop the scapes and some hot pepper up, like so. You’ll also need a small handful of chopped walnuts.

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Saute in olive oil for a few minutes, or just until the scapes have softened (just don’t let them get crispy). Oh, and I’ve also added a few anchovy filets, even though I know most of you won’t. (C’mon, live a little, anchovies are awesome!)

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When your pasta is just shy of al dente turn up the heat under the scapes and add the pasta to the pan.

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Then add some of the (well-salted) pasta water and incorporate.

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After the water has all but evaporated (a minute or so) you are good to go.

Oh, and in case you were wondering, garlic scapes can last for weeks in the fridge, so don’t be shy about stocking up the next time you run across them.

I mean, can you ever have enough aglio e olio?