From Eat Your Share, the Stearns Farm Cookbook
Serves 4
Ingredients:
- 1/2 cup olive oil
- 1 bunch garlic scapes, finely chopped
- Red pepper flakes to taste, optional
- 1 15-ounce can chickpeas, drained and rinsed
- Zest of one lemon
- Kosher salt
- 1 pound linguine
- 1 large head escarole, sliced into 1-inch ribbons
- 1/2 cup parmesan cheese, grated, plus more for serving
Directions
- Heat the olive oil in a skillet over medium heat
- When the oil is shimmering, add the chopped garlic scapes and cook, stirring occasionally, until they soften and begin to turn brown.
- Add the chickpeas, lemon zest, and red pepper flakes (if using). Stir until the beans are coated with oil, remove the skillet from the heat, and set aside.
- While the garlic scapes are cooking, bring a large pot of water to a boil and add two tablespoons of salt.
- Cook the linguine halfway according to the package directions, then add the escarole and continue cooking until the linguine is al dente.
- Drain the linguine and escarole, reserving 1/2 cup of the paste water for the sauce.
- Put the linguine annd escarole back in the pot and turn the heat to low.
- Add the garlic scape-oil-bean mixture and toss well.
- Add the paste water and grated cheese and toss again thoroughly.
- Serve with more grated cheese.
