The most exciting thing I saw at Wednesday's Farmer's Market in Elmhurst - green garlic scapes at Nichol's. Once again Nichol's comes through with the unusual and truly seasonal item. These tender shoots are only around for a few weeks, so snap them up if you are lucky enough to see them. They are similar to green beans in texture, but with a mild & fresh garlic flavor that lends itself well to pasta dishes, stocks, soups, and even salads if you sautee them first.

Right now they are tender enough to just chop up and use the whole thing, but they will get thicker and tougher as the days go by. If you find that the stalk is woody and your knife has trouble slicing through it, save that bottom part for use in a stock or soup (and then later strain it out), and only use the tender tops for this recipe. If you can't find garlic scapes, this recipe is also delicious by substituting diced scallions for the scapes, or by just omitting the scapes.

• 2 Tbsp extra virgin olive oil or butter
• 3 oz pancetta or bacon, cut into bite-size pieces
• 1 1/2 cups chopped garlic scapes
• 8 oz spaghetti, linguine, or fettucine
• 1 egg
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

Bring a large pot of salted water to a boil. Add the pasta and cook until slightly al dente.

While the pasta is cooking, Add the extra virgin olive oil (or butter) to a large frying pan and place over medium heat. Add the pancetta or bacon and fry until golden brown. Remove the pancetta/bacon from the pan and reserve. Add the scapes and sautee in the remaining fat for 3-4 minutes or until softened and starting to brown. Reduce the heat to low until your pasta is ready. Once the pasta is al dente, crack the egg into the pan containing the garlic scapes. Drain the pasta, but reserving 1/2 cup of the pasta water. Add the pasta and the 1/2 cup of pasta water to the pan with the scapes, stirring briskly to break up the egg yolk and coat the pasta with the egg. Add the parmesan cheese and stir again. Season with salt & pepper to taste. Top with the reserved pancetta/bacon and serve immediately.

This dish feeds 6 as a side course and 4 as a main course. My two small children love it, and it is a quick easy way to make a satisfying dinner.