1/4 cup olive oil
1 tablespoon butter
1/4 cup garlic scapes, roughly chopped or 2 cloves garlic, finely chopped
4 oz truffle salami, cut into match sticks
zest of 1 lemon, plus juice to finish
freshly ground black pepper
2 pints sugar snap peas, slivered
1 pound orecchiette
1-2 teaspoons salt
Bring a large pot of salted water to a boil over medium-high heat.
Meanwhile, heat the olive oil and butter over low heat in a large, high-sided saute pan or dutch oven. Add the garlic scapes, salami, lemon zest and 1/4 teaspoon black pepper to the oil and give it a big stir. Cook over low heat for 10-15 minutes. You want the flavors to infuse the oil and cook the garlic scapes and crisp up the salami. If the salami isn't crisping, turn the heat up to medium-low. Add 1/2 teaspoon of salt and stir to combine. Leave over very low heat while you cook the orecchiette noodles.
Add the orecchiette to the boiling water and cook according to the package instructions.
When the pasta is almost done cooking, remove 1/2 cup of the cooking water with a ladle and move it into the pan with the garlic scapes and salami. Add the goat cheese to the pan and stir to combine. Drain the orecchiette and add to the garlic scape and salami pan. Turn the heat up to medium, add the slivered sugar snap peas and stir everything together. Continue stirring as it warms, so that the noodles are coated with the pasta water/goat cheese sauce. Continue cooking until, stirring often, until most of the water is evaporated but the noodles aren't dry. You want it to be saucy, but not watery. Squeeze one half of the lemon over the noodles, add 1 teaspoon of salt and several grindings of fresh black pepper. Stir everything together, taste and add more lemon juice, salt or pepper if needed. Serve while warm.