Garlic scapes are the young tops of the garlic plant. They look like this:
First make the tomatoes. I chopped a large handful of cherry tomatoes in half, then broiled them in the toaster oven, cut side up, 15 minutes or so--until they smelled cooked and were bubbly and starting to brown. Set aside.
Then go for the fettuccini. I'm no expert in this, but here's what I did:
Combine 1 1/2 cups semolina flour with just enough water to make a dough you can knead. You need to have it be as dry as possible while still being workable. Knead it for about 10 minutes to get it well mixed and let the little grains absorb all the moisture they're going to. Let it rest 20 minutes. Take pieces the size of a small egg (or even a walnut) and roll them through a pasta machine (I've done this with a rolling pin before, but it takes quite a while). Let each piece dry 15-20 minutes on a semolina-dusted tray. Prepare a pot of boiling water. Then roll through the cutting blades on a fettuccini cut. Loosely heap the noodles on a plate as they come off the rollers:
Then dump the whole batch into the boiling water. Swish them through the water to make sure they aren't stuck together. When the noodles all float (this takes just a couple minutes--fresh pasta cooks much faster than the dried kind) taste them for doneness. Drain, rinse, and toss with a little olive oil. Of course you can save a lot of time by using premade pasta, but it really does have a better texture and flavor when it's fresh.
Cut the scapes (I used 5 of them) into 2-inch lengths and saute in extra-virgin olive oil over medium-low heat until they soften a little and deepen in color.
Toss everything together with a pinch of salt, then top with fresh-ground black pepper.