Introduction
I make this Garlic Scape Pasta with Parmesan Butter every summer when garlic scapes show up at the farmers market and I need to use them before they’re gone. Blended garlic scapes, butter, and parmesan tossed with pasta and a little pasta water into a simple, deeply flavorful sauce that tastes like something from a nice Italian restaurant.
What makes this garlic scape pasta recipe different from a regular garlic pasta is the scapes themselves. They have a softer, slightly greener garlic flavor than regular garlic cloves — more herby, less sharp — which makes this sauce something you want to eat by the spoonful.
This has quickly become one of my favorite summer pasta recipes because it’s ready in about 25 minutes and the sauce comes together almost entirely in a blender.
Why You’ll Love This Recipe
This Garlic Scape Pasta with Parmesan Butter is simple, fast, and absolutely packed with flavor from the garlic scapes and parmesan.
The sauce is mostly blended, which means it coats every piece of pasta evenly and gets into every nook of whatever shape you use.
This easy pasta with garlic scapes is a great way to use a seasonal ingredient that most people overlook at the farmers market.
It comes together in 25 minutes from start to finish, which makes it one of the fastest and most satisfying weeknight dinners around.
It’s endlessly versatile too. Add protein, swap in different cheeses, or load it with vegetables — the base sauce works with everything.
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About the Ingredients
Garlic Scapes
Garlic scapes are the curly green shoots that grow from hardneck garlic plants in late spring and early summer. They taste like a milder, slightly herby version of garlic. For this Garlic Scape Pasta with Parmesan Butter, chop them roughly and blend them into the sauce. They’re available at farmers markets and some specialty grocery stores from late May through July.
Butter
Unsalted butter is the backbone of the sauce in this garlic scape pasta recipe. Use real butter, not margarine. It emulsifies with the pasta water to create a silky, glossy sauce that coats the pasta perfectly.
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Parmesan Cheese
Freshly grated parmesan is essential here. It melts into the butter sauce and adds a salty, nutty richness that makes this easy pasta with garlic scapes taste much more complex than it actually is. Don’t use the pre-grated powder — it won’t melt into the sauce the same way.
Pasta Water
Reserved starchy pasta water is the key ingredient for getting the sauce to cling to the pasta. Add it gradually while tossing — it emulsifies with the butter and parmesan and turns everything into a silky, cohesive sauce.
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Lemon Juice
A squeeze of fresh lemon juice added right at the end brightens the whole dish and cuts through the richness of the butter and parmesan in this Garlic Scape Pasta with Parmesan Butter.
Short or Long Pasta
Spaghetti, linguine, or bucatini work great here since the silky sauce coats long pasta beautifully. Short shapes like rigatoni or penne also work well if you prefer.
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Tips and Tricks
Reserve at least 1 cup of pasta water before draining. This is the most important step for a silky, glossy sauce in this garlic scape pasta recipe.
Don’t overcook the scapes before blending. A quick sauté of just 2 to 3 minutes keeps their bright green color and fresh flavor.
Add the pasta water gradually, a few tablespoons at a time, while tossing. This controls the consistency and prevents the sauce from getting too thin.
Finish the pasta in the pan with the sauce rather than just pouring the sauce over the top. This is what makes the pasta fully coated and glossy.
Pro Tips
Add a pinch of red pepper flakes to the sauce for a subtle heat that works really well with the garlic scape flavor in this Garlic Scape Pasta with Parmesan Butter.
Reserve a handful of the chopped scapes before blending to sauté separately and add as a topping for extra texture and visual appeal.
Toss in a handful of fresh peas or blanched asparagus with the pasta for a more substantial seasonal dish.
A drizzle of good quality extra virgin olive oil over the finished pasta adds another layer of flavor that elevates the whole dish.
Step-by-Step Instructions
- Bring a large pot of well-salted water to a boil. Cook 12 oz of pasta according to package directions until al dente.
- While the pasta cooks, roughly chop 8 to 10 garlic scapes.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic scapes and sauté for 2 to 3 minutes until just softened and bright green.
- Transfer the sautéed scapes to a blender. Add 4 tablespoons of softened unsalted butter, ½ cup of freshly grated parmesan, and a pinch of salt. Blend until smooth.
- Reserve 1 cup of pasta water before draining the pasta.
- Drain the pasta and return it to the pot over low heat.
- Add the blended garlic scape sauce to the pasta and toss to coat.
- Add pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every piece of pasta.
- Squeeze in a little fresh lemon juice and toss again.
- Divide between bowls, top with extra parmesan and a crack of black pepper, and serve immediately.
Variations
Creamy version: Add 2 tablespoons of heavy cream to the blended sauce for an even richer, more indulgent version of this Garlic Scape Pasta with Parmesan Butter.
Protein addition: Toss in grilled chicken, shrimp, or white beans for a more complete meal from this garlic scape pasta recipe.
Pesto style: Add a handful of fresh basil and a tablespoon of toasted pine nuts to the blender along with the scapes for a garlic scape pesto pasta.
Spicy version: Add a generous pinch of red pepper flakes to the sauce for heat that works really well with the mild garlic scape flavor.
Spring vegetable version: Toss in fresh peas, blanched asparagus, or sautéed zucchini with the pasta for a more loaded, vegetable-forward version.
How to Store
Store leftover Garlic Scape Pasta with Parmesan Butter in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce and bring back the silky texture. Avoid microwaving if you can — the butter sauce separates slightly and the pasta loses its glossy coating.
This dish doesn’t freeze particularly well due to the butter-based sauce. Make it fresh or store in the fridge for a few days.
Frequently Asked Questions
What are garlic scapes and where do I find them?
Garlic scapes are the curly green shoots that grow from hardneck garlic bulbs in late spring and early summer. They taste like a milder, herby version of garlic. Find them at farmers markets, specialty grocery stores, or in a CSA box from May through July.
Can I substitute something for garlic scapes in this recipe?
Yes. If you can’t find scapes, use 3 to 4 regular garlic cloves plus a small handful of fresh chives or green onion tops for a similar flavor profile in this garlic scape pasta recipe.
Can I make the garlic scape sauce ahead of time?
Yes. The blended sauce keeps in the fridge for up to 5 days in a sealed jar. Bring it to room temperature before tossing with hot pasta so it melts evenly.
Why is my sauce not sticking to the pasta?
Usually this means not enough pasta water was added or the sauce wasn’t tossed long enough with the pasta over heat. Add more pasta water gradually and keep tossing over low heat until the sauce looks glossy and coats everything.
Can I use a different cheese in this easy pasta with garlic scapes?
Yes. Pecorino Romano adds a sharper, saltier flavor. Grana Padano is milder and creamier. Both work well in this Garlic Scape Pasta with Parmesan Butter.
Is this recipe vegetarian?
Yes. As written this dish is fully vegetarian. Check that your parmesan uses vegetarian rennet if that’s important to you.
Can I freeze the garlic scape sauce?
Yes. The blended sauce freezes well in an ice cube tray for easy portioning. Thaw in the fridge overnight and warm gently before using.
What pasta shape works best?
Long pasta like spaghetti or linguine gives the silkiest coating from the butter sauce. Short shapes like rigatoni or penne also work great and hold more sauce in their ridges.
Garlic Scape Pasta with Parmesan Butter
Equipment
- large pot
- skillet
- Blender
- colander
- Tongs
Ingredients
Ingredients
- 12 oz spaghetti or pasta of choice
- 8 garlic scapes, roughly chopped about 1 cup chopped
- 4 tbsp unsalted butter, softened
- 0.5 cup parmesan cheese, freshly grated plus extra for serving
- 1 tbsp olive oil for sautéing
- 1 tbsp fresh lemon juice
- 1 cup reserved pasta water added gradually
- salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions.
- While the pasta cooks, roughly chop the garlic scapes.
- Heat olive oil in a skillet over medium heat. Add the garlic scapes and sauté for 2 to 3 minutes until just softened and bright green.
- Transfer the sautéed scapes to a blender. Add the softened butter, grated parmesan, and a pinch of salt. Blend until smooth.
- Reserve 1 cup of pasta water before draining. Drain the pasta and return it to the pot over low heat.
- Add the blended garlic scape sauce to the pasta and toss to coat.
- Add pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every piece of pasta.
- Squeeze in the fresh lemon juice and toss again.
- Divide between bowls and top with extra parmesan and fresh cracked black pepper. Serve immediately.
Notes
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