Recipes for garlic scape pesto are ubiquitous via Google, but I wanted to try something to preserve the scapes, rather than pureeing them unrecognizable. Raw, they have the texture of a fresh green bean, and have a strong onion/garlic flavor. Cooked, they soften and sweeten.
I chopped four of them up and sauteed them in some olive oil while a pot of water was boiling for spaghetti. I added some salt and pepper, but otherwise kept it simple, tossing the spaghetti with the scapes, parmesan, and some pine nuts.