There’s just something about a bowl of spaghetti that makes me happy. And then there’s garlic scape pesto…which makes me extremely happy. Mix them together and watch out! Something good is going down. Spaghetti with garlic scape pesto and a few jazzy embellishments? Can you say yum?!
Recently wooed by a wild, curly bunch of garlic scapes at the farmer’s market, I decided to get creative and make something with those funny green things. So a few weeks ago I made a fantastically delicious and somewhat fancy grilled cheese. You may remember the grilled caprese with garlic scape pesto? Ridiculously good. So while they are still at the market, I decided to make more pesto to freeze for later in the year. But during one of my “I need spaghetti” moments, I had an idea. No, it can’t be that easy, I said to myself. Oh yes, it can.
For the Garlic Scape Pesto:
1/2 C grated Romano or Parmesan cheese
1/3 C pine nuts
1/8-1/4 C olive oil
10 garlic scapes, cut into small pieces, trim the bulb end off
4 ounces per serving, spaghetti
red pepper flakes
fresh lemon juice
This will only take 15 minutes, top to bottom. So when you’re hungry and tempted to eat something you shouldn’t, this is for you. Choose your pasta. I love spaghetti but you may love penne or shells or angel hair. Pick your favorite. Set the water to boil and gather the ingredients for the pesto.
Grate the cheese (Tip: Parmesan or even Asiago would be fine here as well.) and chop up the garlic scapes. Add everything to the food processor, including the pine nuts and pulse to a very chunky consistency. Begin to add the olive oil. (Note: I prefer a very chunky consistency therefore I don’t add a lot of olive oil.) Add just enough to incorporate all the ingredients well. Using a spoonula, scrape down the sides to determine whether you would like to add the rest of the oil.
Add your pasta to the boiling water. Remember to salt the water first, as this is your opportunity to flavor the pasta. Stir until done, following the directions on the package. Then drain.
Have a bowl ready for the hot pasta. For this recipe I made about 4 ounces per bowl. Add about 1-2 tablespoons of the fresh pesto and mix well. If you like it more garlicky, feel free to add more but this should be plenty. Add a sprinkle of pine nuts, a dash of red pepper flakes, a squeeze of fresh lemon juice to brighten it and tear or chiffonade a basil leaf or two. That’s it.