PASTA WITH GARLIC-SCAPE PESTO
Steps:
- Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
- In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
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Maloyi Bright
[email protected]Meh. The pesto was bland and the pasta was overcooked. I wouldn't recommend this recipe.
A Thousand Words Film by Shabazz Abdell
[email protected]I was a bit skeptical about using garlic scapes, but I'm so glad I tried this recipe. The pesto was delicious and the pasta was cooked perfectly. I will definitely be making this again.
Clivanche Burrows
[email protected]Made this last night and it was a hit! The pesto was so easy to make and had such a unique flavor. The pasta was cooked perfectly and everything came together beautifully. Will definitely be making this again.
Abhaya Bhim
[email protected]This pasta dish was an absolute delight! The garlic scape pesto was incredibly flavorful and aromatic, with a perfect balance of sharpness and nuttiness. The pesto coated the pasta beautifully, and the addition of Parmesan cheese and toasted pine nut