Pasta Salad with Garlic Scape Pesto, Peas and Arugula

Our Turkish Giant garlic, planted last fall, just finished shooting up its twisty green flower stalks, also known as scapes. Only hardneck garlic varieties do this, and you have to cut them so that the plant can put more energy into growing bigger cloves. They can be found at many growers’ markets for just a precious few weeks in mid-June, a riot of crazy corkscrew curls that to me embodies the exuberance of spring. The really interesting thing about them is that they are intensely garlicky when raw, without quite the bite of mature garlic cloves, and when cooked they simply become vegetable-like, with a delicate hint of garlic flavor.

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