A trip to the farmer’s market inspired a new take on an old favorite this week.  I was able to find these beautiful garlic scapes as well as oodles of beautiful “English” peas…at least that’s what I call them.

But what to make with this delicious booty?  I was reminded of my one and only attempt at entering a food competition.  Many year’s ago I somehow or other was inspired to submit a recipe to the California sun-dried tomato growers.  Needless to say,  I lost and was so annoyed that I ceased making the stellar recipe that I’d invented for the competition.  As I surveyed my peas and scapes, I was reminded of it as it featured peas and tons of garlic.

A little bit of tweaking and a new recipe was created.  This time with the addition of the lovely subtile scapes and the divine fresh peas, it became less about the sun-dried tomatoes and much more about the fresh,  early summery-ness of it all.  Suffice it to say that even without a prize in the offing, I think it’s a keeper!

Pasta with garlic scapes, shrimp and fresh peas

1/2 lb thick sliced center cut bacon, diced

1/2 lb. mushrooms, sliced

1 bunch garlic scapes, sliced or 3 cloves of garlic

1/2 cup heavy cream or half and half

1/4 cup sun-dried tomatoes

1 cup fresh peas (frozen may be substituted)

1 lb shrimp, shells removed

1 lb. penne pasta

Parmesan Reggiano for serving

Put water on to boil pasta.

In a large pan, saute bacon on medium heat until done.  Add mushrooms and garlic scapes and saute until soft, about 5 more minutes.  Add cream and  sun-dried tomatoes and continue cooking until tomatoes are softened and cream is reduced to about half.

Cook pasta according to directions.  Add the peas to the sauce and reduce heat to low. Five minutes prior to the pasta being done, add the shrimp to the sauce and stir and continue cooking until they are just pink.

Drain pasta and combine with the sauce.  Serve with Parmesan Reggiano.