Simple is good. As I am sitting here typing, Sally is sitting next to me on her potty, playing with a stuffed caterpillar and talking to Fisher. What she is supposed to be doing is napping, but she has decided that napping is not much fun. So instead she is working on the potty and I am working up here at the desk, and neither one of us has made much progress. That's kind of how things have been going these days.
Which is why simple is good. Simple plans, simple days, simple food. In particular simple garlic scape pasta.
The recipe comes from The Farm. The garlic scapes came from our garden, and the garlic is now in too. It's drying downstairs on a clothes rack, so that every time you open the door to the basement, the smell of fresh garlic hits you like a wild, pungent perfume.
I'd tell you more, but there's now a tiny and very loud person climbing up my legs. Just know that you should make this, again and again. It's good.
GARLIC SCAPE PESTO PASTA
Ian Knauer's new book is beautiful. This recipe struck me immediately for its simplicity and genius. It's always hard to know how to use all the beautiful scapes you see this time of year at the market. This is good on everything—toast, sauteed zucchini, crackers—and I've also made a few batches to stick in the freezer.
10 large garlic scapes
1/3 cup olive oil
1/3 cup shelled pistachios
1/3 cup Parmesan cheese
1 pound pasta (we used whole wheat spaghetti)
salt and pepper to taste
Whirl together the garlic scapes, olive oil, pistachios, and Parmesan in a food processor until they come together into a thick, pesto-esque paste. This is your sauce. Now cook your pasta, and reserve a cup of the cooking liquid. Toss the pasta with the reserved liquid and the garlic scape pesto; season with salt and pepper to taste.