Tortellini With Garlic Scapes In A Roasted Garlic & White Wine Butter Sauce

I had garlic scapes for the first time last year.  They were at the farmer's market and they were callin' my name.  We brought them home, cooked them over the fire pit, and they were beyond delicious.  They've been at the market the last two Sundays and I brought them home both times, again.

This time around, I thought I'd try them in pasta.  They did not disappoint.  I highly recommend snatching some up if you happen to see them.  The texture in this dish was similar to asparagus, so I would say they could be interchangeable, in a pasta recipe for sure.  Did I mention they're delicious?

Here's what I used:

Tortellini With Garlic Scapes In a Roasted Garlic & White Wine Butter Sauce
Printable recipe


1 large bag of cheese tortellini or ravioli (I used frozen and I believe it was a 20oz bag)
One large bunch garlic scapes
2 Tbsp course salt (or to taste)
2 - 3 Tbsp olive oil
6 Tbsp butter, divided
Roasted garlic cloves (I had about 1/2 head)
3/4 C white wine
Parmesan cheese
Fresh herbs for serving (I didn't have any, but thyme or basil would be delicious)

Heat olive oil and 3 Tbsp butter in a large skillet.  

Add roasted garlic and press with the back of a wooden spoon to mash a bit.  

Add scapes and saute until tender, 7 to 10 minutes.

Stir in wine and simmer until reduced by half, about 3 minutes.  

Add remaining 3 Tbsp butter, one tablespoon at a time, until each is melted into sauce.

Meanwhile, cook noodles according to package directions.

Add drained noodles to sauce and carefully stir to combine.

Serve with Parmesan and chopped fresh herbs.

We had a salad of mixed greens with roasted beets, apples, candied pecans and goat cheese to go with.
And bread, of course. 
Here's dinner on my plate:

All kinds of good.
Happy Friday!

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