Pasta with Pancetta, Peas and Garlic Scapes

Pasta with Pancetta, Peas and Garlic Scapes

What are garlic scapes? Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. (Hardneck garlic is the kind of garlic that typically grows in Canada and the northeastern U.S.) Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly green beans.

Pasta with Pancetta, Peas and Garlic Scapes

Servings 4


  • large pot
  • large skillet


  • 1 lb (500 grams) fresh long pasta such as fettucine or linguine (or use 8 to 10 oz./226 to 284 grams dried pasta)
  • 1 tbsp olive oil
  • 5 oz (142 grams) Pancetta cut into a 1/2″ dice
  • 3 garlic scapes, each about 23″ long, chopped – reserve the flowering ends as garnish
  • 3/4 cup fresh shelled peas (from about 40 to 45 pods)
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • 1 oz (28 grams) parmesan, grated (will equal about 1/4 cup packed when grated)
  • Salt and pepper, to taste


  • Heat a large pot of water to cook the pasta. While the water is heating, prepare the rest of the ingredients.
  • In a large skillet, heat the olive oil on medium-high. Add the Pancetta and brown until slightly crisp around the edges, about two to three minutes . Remove from the pan and set aside.
  • Put the pasta into the boiling water to cook according to package directions. Drain once cooked.
  • Add the chopped garlic scapes and peas to the skillet and sauté for one minute. Pour in the chicken broth and cook for another minute. Add the butter and stir until melted and return the bacon to the pan.
  • Add the cooked pasta to the skillet and toss until the pasta is thoroughly coated. Stir in the grated parmesan and season with salt and pepper to taste. Garnish with a garlic scape if desired




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