Garlic Scapes, Fava Beans, & Pesto


Tis the season for green vegetables.  Besides a large variety of leafy greens available, garlic scapes and fava beans have made their appearance!  I love the curly flare of garlic scapes and could not contain my excitement when I located them at our farmer’s market.  They are extremely versatile emitting a mild-sweet garlic flavor.  To me one of their perks, besides the flavor, is their texture.  Even when cooked they retain their sturdy shape, a perfect compliment to creamy fava beans.


To go with this meal I made a batch of pesto.  I used my current favorites, hemp seeds and walnuts.  It makes for such a delicious variety.  Lots of flavor with a nice balance of creaminess and texture.  Planning ahead I made this in the morning and refrigerated until needed.


Once dinner time came I started by sautéing some lamb sausage I had purchased at Whole Foods.  Meanwhile I quickly blanched the fava beans and removed their outer skins.  It’s so exciting when you uncover the bright beans, truly one of my favorite colors!  Then I stir fried the garlic scapes and added the sausage back in along with some fresh peas.  Next I mixed in the fava beans to heat through.  I placed this all in bowl and last came a nice big scoop of pesto on top.  It was really beautiful, all the different shades of green.


I served this along with a bed of baby greens (spinach, chard, beet greens, kale), sprinkled with smoked mozzarella and drizzled with balsamic vinegar.  Delicious!

Garlic Scapes, Fava Beans, & Pesto

  • 1/4 cup pesto (recipe below)
  • 1 cup chopped garlic scapes
  • 1 cup fava beans, blanched and outer skins removed
  • 1 cup fresh peas (or frozen)
  • 1/2 lb basil and garlic lamb sausage
  • greens
  • 2 oz smoked mozzarella
  • olive oil
  • balsamic vinegar, I used blueberry but any kind will work
  1. Heat up 1 teaspoon olive oil in a large skillet over medium heat.  Add the lamb sausage and cook until browned.  Remove from pan and set aside.
  2. Drain off any excess grease and add the garlic scapes.  Cook 5 minutes until lightly browned.
  3. Meanwhile slice lamb sausage into 1 inch pieces.
  4. Add peas and sausage to garlic scapes.  Cook 2 more minutes until peas are tender.
  5. Stir in fava beans and season with s&p.
  6. Place in a bowl and top with pesto.
  7. Place greens and smoked mozzarella in serving bowls.  Drizzle with balsamic vinegar.  Serve to be topped with garlic scape mixture.

Pesto (makes a bit more than 1 cup)

  • 2 garlic cloves
  • 4oz basil leaves
  • 1/4 cup olive oil
  • 1/4 cup hemp seeds
  • 1/4 cup walnuts
  • 1/3 cup grated pecorino romano
  • s&p
  1. Place garlic in food processor and pulse until chopped.
  2. Add basil, hemp seeds, walnuts, and pecorino romano.  Food process while drizzling in olive oil until smooth.
  3. Season with s&p.

I’ve been experimenting with my camera lately in an attempt to get better pictures.  So many meals I capture outside.  Somebody needed to check out the scene..IMG_5569

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