Linguine with Peas and Garlic Scapes

Garlic scapes are the young stem of the immature garlic bulb. As the bulb grows it sends out a curved stem, which straightens out and gets tougher as the garlic itself matures. While the scapes were once passed over, they're now showing up in farmers' markets everywhere. Garlic scapes taste something like a cross between garlic and scallions--mildly assertive but not overpowering. The combination of mint and peas is classic, and just a touch of fresh lavender peaks the flavor. Peas are definitely a labor of love, as for each pound of peas in the pod you get about 1 cup shelled. And yes, they are worth it! Get the kids to help you shell the peas, but if that doesn't work, pick up a package of frozen peas and use them instead (no need to thaw first).

Recipe courtesy of The Fabulous Beekman Boys
Show: The Fabulous Beekman Boys Episode: Recipe for Disaster
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 1 1/2 pounds fresh English peas, shelled (1 1/2 cups)
  • 1/4 cup chopped fresh mint
  • 1 tablespoon chopped fresh lavender
  • 3 tablespoons cold unsalted butter, cut up
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In a large pot of boiling salted water, cook the linguine according to package directions.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic scapes and cook until tender, 3 to 5 minutes. Add the peas, 1/4 cup water, the mint and lavender. Season with salt and cook until the peas are bright green and crisp-tender, 1 to 2 minutes.

Drain the pasta and return it to the pot. Add the peas along with any liquid remaining in the pan and the cold butter, and swirl until the butter is creamy and coats the pasta. Season with salt and serve.



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