I know, I know… another recipe with snap peas and garlic scapes. In my defense, though, these ingredients rock– and I encourage you to savor them while you can. I love garlic scapes because they lack the pungency of cloves, which can be overpowering in large amounts, yet still have plenty of savory flavor. They very much hold their own with a certain verdant brightness and sweetness from sautéing that pairs deliciously with tender-crisp snap peas, radish, and basil.
2 cups snap peas, trimmed and de-stringed
extra-virgin olive oil
5 garlic scapes, trimmed of stringy and dried ends, chopped
pinch of red pepper flakes
handful of small radishes, sliced thin
juice from ¼ lemon, or to taste
sea salt and black pepper
handful of fresh basil, chopped
- Heat a pot of salted water over high heat. Prepare a bath of ice water. When water reaches a boil, add snap peas and cook for about 4 minutes. Drain and immediately transfer to ice bath to cool, then drain thoroughly.
- Meanwhile, heat some olive oil in a pan. Cook garlic scapes and red pepper flakes over medium low heat, stirring now and then, until golden brown, about 5-7 minutes.
- Toss cooled snap peas with garlic scape-oil mixture, radish slices, and lemon juice; season with salt and pepper; and garnish with basil.
Yield: About 4 servings