Garlic Scape Pesto Pasta
Garlic scapes are the perfect way to bring a punch while maintaining volume: add as much or as little to your pesto as you'd like. What I love about pasta dishes like this is that you can choose to incorporate whatever fresh produce you have on hand. I chose to incorporate fresh corn, zucchini, and tomatoes because they're at their peak.
Ingredients
Garlic Scape Pesto
- 1/2 pound garlic scapes trim off flowering end; chop into 2" pieces
- 2 cups basil leaves
- 1/2 cup walnuts, toasted (can also use pine nuts, pepitas, almonds, etc.)
- juice of 1 lemon
- 1/4 cup extra virgin olive oil (more depending on consistency)
- 1/2 cup parmigiano-reggiano cheese, grated (optional)
Summer Vegetable Pasta
- 1/2 lb pasta
- 1 Tbsp extra virgin olive oil
- 1 tsp crushed red pepper flakes
- 1 large zucchini, diced
- 1 ear fresh corn, kernels removed
- 1/2 lb variety of small tomatoes Halved or quartered depending on the size
- additional parmigiano-reggiano for serving
Instructions
Garlic Scape Pesto
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Combine garlic scapes, basil, walnuts, and lemon juice into a food processor. While food processor is running, drizzle in extra virgin olive oil until desired consistency is achieved.
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Add parmigiano-reggiano cheese if desired. If freezing, skip this step.
Summer Vegetable Pasta
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Bring a large pot of water to boil. Prep ingredients while waiting. Cook pasta according to box instructions (subtract a couple minutes to ensure al dente texture).
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In a medium pan over medium heat, sautée zucchini, corn, and crushed red pepper flakes for 2 minutes. When pasta has finished cooking, drain and add to the pan. Add approximately 1/3 cup of pesto to the pan and stir to combine (more or less to taste, and to coat all the ingredients).
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Remove pan from heat and toss in tomatoes. Top with additional cheese if desired.