MeetElderberry Soothing Syrup.  Nature's Best Immune Support. 
Subscribe and Save 15% on every order
GETFREE SHIPPING ON YOUR FIRST ORDER

Pappardelle Pasta with Garlic Scapes and Ricotta Cheese

Print

I got a boatload at the farmers market on Saturday and have been trying to use them up, so as not to let any go to waste — there’s a lot. I made this pasta dish for myself on Saturday, along with a pesto. I also grilled and pickled them. Apparently, one can never eat too many scapes.

I figured there was no better time than this to start using herbs from my garden and, I have to say, the golden oregano really makes this dish. It doesn’t overpower the other flavors, but instead adds a touch of earthiness to complement everything else. You get sweet from the caramelized scapes, bitter from the dandelion, salt and a hint of umami from the cheese, and a boatload of fresh from the basil, parsley, and lemon. The crunchy texture of the breadcrumbs brings it all together in one extremely satisfying bite. Plus, the dish can be whipped up in just a matter of minutes. Easy, peasy!

 

Further Food Nutritionist Commentary:

This dish is delicious, with garlic taking center stage! Garlic has a great mineral profile, packed with Manganese, Vitamin B6, Vitamin C and Selenium, and is known for helping to boost immune system function and combat common sicknesses that may be lurking around. Garlic has also been shown to help reduce blood pressure and improve cholesterol levels. This dish provides a decent source of calcium, which is great for bone health, from the goat milk's ricotta cheese and does so in a way that many people find less harsh on their digestion than cow's milk. This is a great dish to make if you have access to an herb garden or farmers market because it calls for delicious, fresh basil, golden oregano, dandelion greens, and parsley!

By Liz Lederman

Pappardelle Pasta with Garlic Scapes and Ricotta Cheese

  • Prep Time:15 minutes
  • Cook Time:20 minutes
  • Servings: 4

Ingredients

1/4 cup olive oil, divided
1/2 cup whole grain breadcrumbs
1/2 teaspoon sea salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 teaspoons chopped fresh parsley
8 ounces whole grain pappardelle pasta
1/2lb garlic scapes, cleaned, trimmed, and cut into 1-2″ pieces (about 16 scapes)
Splash of white wine
8 ounces dandelion greens, cleaned and fibrous stems removed
3/4 cup goat’s milk ricotta cheese, room temperature
Juice of half a lemon
1/4 cup + 2 tablespoons fresh chopped golden oregano
1/2 ounce fresh basil, sliced chiffonade (about 1 tablespoon)

Instructions

1. Heat 1 tablespoon olive oil in a small frying pan over medium-high heat. Add the breadcrumbs, a pinch of salt, and a dash of ground black pepper. Toast until just browned, about 2 minutes. Stir in the parsley and set aside.
2. Bring a large pot of heavily salted water to a boil. Add the pasta and stir so that it does not stick together. Cook according to package instructions, but be mindful, as we’re going to remove the pasta just before it hits al dente.
3. While the pasta is cooking, heat 2 tablespoons olive oil over medium-high in a large sauté pan. Add the scapes, a pinch of salt, and sauté until they begin to caramelize, about 2-3 minutes. Add a splash of white wine, allowing it to cook down and add the dandelion greens and a pinch of salt. Sauté the greens until they just begin to wilt, about 1 minute.
4. Drain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta to the sauté pan along with the half cup of cooking liquid. Add 1/4 cup of the ricotta and stir to incorporate. Allow the liquid to reduce slightly and thicken, about 1 minute.
5. Divide pasta between four bowls. Distribute the remaining ricotta amongst the bowls, about 2 tablespoons sprinkled over top each. Give each bowl a squeeze of the lemon, a drizzle of olive oil, 1½ tablespoons oregano, 1/2-1 teaspoon basil, and finish with 2 tablespoons breadcrumbs. Serve garnished with an oregano sprig. You can never get too much golden oregano. It’s magical, especially with this dish. Enjoy!

1. Heat 1 tablespoon olive oil in a small frying pan over medium-high heat. Add the breadcrumbs, a pinch of salt, and a dash of ground black pepper. Toast until just browned, about 2 minutes. Stir in the parsley and set aside. 2. Bring a large pot of heavily salted water to a boil. Add the pasta and stir so that it does not stick together. Cook according to package instructions, but be mindful, as we’re going to remove the pasta just before it hits al dente. 3. While the pasta is cooking, heat 2 tablespoons olive oil over medium-high in a large sauté pan. Add the scapes, a pinch of salt, and sauté until they begin to caramelize, about 2-3 minutes. Add a splash of white wine, allowing it to cook down and add the dandelion greens and a pinch of salt. Sauté the greens until they just begin to wilt, about 1 minute. 4. Drain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta to the sauté pan along with the half cup of cooking liquid. Add 1/4 cup of the ricotta and stir to incorporate. Allow the liquid to reduce slightly and thicken, about 1 minute. 5. Divide pasta between four bowls. Distribute the remaining ricotta amongst the bowls, about 2 tablespoons sprinkled over top each. Give each bowl a squeeze of the lemon, a drizzle of olive oil, 1½ tablespoons oregano, 1/2-1 teaspoon basil, and finish with 2 tablespoons breadcrumbs. Serve garnished with an oregano sprig. You can never get too much golden oregano. It’s magical, especially with this dish. Enjoy!

Nutrition Information

Per Serving:  Calories: 458; Total Fat: 24 g; Saturated Fat: 2 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 306 mg; Potassium: 350 mg; Carbohydrate: 49 g;  Fiber: 8 g; Sugar: 1 g; Protein: 13 g

Nutrition Bonus:

Vitamin C: 47%; Vitamin A: 121%; Iron: 36%; Calcium: 16%

Scoop, mix, go further. 

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend