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!