I recently received garlic-scapes in my CSA box and couldn’t wait to try out this recipe. This pasta is delicious hot or cold, you wont be disappointed!
For this recipe you will need:
- 10 large garlic-scapes
- 1/3 cup pistachios, unsalted
- 1/3 cup parmesan cheese, finely grated
- 1/3 cup olive oil
- 1 pound cut spaghetti
- Victoria Taylor’s Anglesey or Australian Sea Salt to taste
- pepper to taste
Puree garlic-scapes, pistachios, parmesan, salt and pepper in a food processor until finely chopped.
While the motor is still running slowly pour in the olive oil. This pesto will keep in the fridge for 1 week or frozen for a month.
Boil the spaghetti according to the package directions and strain. Add 2/3 cup of the pesto to the pasta and toss.
Season with salt and pepper to taste.