Penne with Grilled Zucchini & Garlic Scapes, Ricotta, and Walnuts
Among the many items in our CSA share last weekend from Woven Roots Farm were garlic scapes. I used some in a recipe for pork chops with a rich caper-lemon sauce (top photo) from the new cookbook Jubilee: Recipes from two centuries of African American cooking, in place of garlic called for, and it was a phenomenal dish. This is a ground-breaking cookbook that presents the wide-ranging cuisine of the African-American experience, beyond the better known, and oft stereotyped, soul food. A couple weeks ago I made a wonderful sweet potato and mango bundt cake from this cookbook (middle photo), and there are many more recipes to explore!
Still, after the pork chops, I had plenty of garlic scapes left. So I bought a couple zucchini (not ready yet at the farm) and concocted this recipe (bottom photo) – perfect for a warm summer evening!
Penne with Grilled Zucchini & Garlic Scapes, Ricotta, and Walnuts
Serves 2
2 medium zucchini, sliced lengthwise, ½-inch thick
6-8 garlic scapes (or 4-6 scallions)
2-3 Tablespoons olive oil, divided
½ teaspoon kosher salt, plus some for sprinkling and the pasta water, and more to taste, if needed
8 ounces penne, or similar shape pasta
¾ cup ricotta cheese
2 teaspoons lemon zest, grated, plus lemon juice to taste, if needed
3 Tablespoons Parmesan, grated, plus more to taste
¼ teaspoon fresh ground pepper, plus more to taste
Leaves from 3-4 sprigs fresh thyme
¼ cup chopped walnuts, toasted
8-10 basil leaves, cut into a chiffonade for garnish
Sprinkle the zucchini slices with salt and allow to sit for 5-10 minutes to draw out some of the moisture. Blot with paper towels. Drizzle both the zucchini slices and the garlic scapes with about 1 tablespoon olive oil. Heat the grill, and then lower the heat to medium. Grill the scapes for about 2-3 minutes, keeping the tips at the cooler part of the grill, and set aside. Grill the zucchini slices, about 3-4 minutes per side, until just tender, and set aside.
Bring a large pot of salted water to a boil. In a large bowl, combine the ricotta, lemon zest, Parmesan, ½ teaspoon salt, pepper, thyme, and 1-2 tablespoons olive oil (if you have an oil infused with lemon or garlic or herbs, it would be nice here). Cut grilled zucchini and scapes into bite-size pieces and add to the ricotta mixture. Stir to combine.
Add the penne to the boiling water and cook according to package directions. When done, lift the pasta directly from the water with a spider and place right into the bowl with the ricotta and vegetables. Reserve a small amount of pasta water in case you need it. Mix well and drizzle in some reserved pasta water if it seems too thick. Taste for seasoning, adding lemon juice, salt, pepper, or Parmesan as desired. Plate and garnish with basil, offering additional Parmesan and pepper at the table.