Snap Peas and Garlic Scapes with Pancetta and Onion

Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.

-Heat 1 TBS butter in a large skillet.

-Chop up 4-5 garlic scapes into 2 inch pieces, discarding the top 2 inches of the flower head.

-Sauté for 5 minutes.

-Add 2 ounces thin sliced minced pancetta.

-Cook until golden, about 3 minutes more.

-Take the tops and strings off of .5 pounds of snap peas.  

Add to the pancetta and cook for about 3 min. until barely tender.

-Season with sea salt and pepper to taste and sprinkle with a TBS of chopped chives or green onions.


Garlic Scape Pesto

-Wash 4 or 5 scapes, then cut 2 inches off of the very end of the flower bud.

-Chop the scapes into pieces, then add to a blender container.

-Puree with ½ cup extra virgin olive oil in a blender until smooth.

-Then add 1 cup freshly grated Parmesan cheese and 1 TBS fresh lemon juice.

-Season to taste with sea salt and black pepper.

-Serve on bread, crackers, or toss with pasta.