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Right now at the farmer’s markets there are lots of garlic scapes, and my two favorite things to do with them are saute them with eggs and make this pesto. They have a lite garlic flavor and freshness that is great for warm weather pasta noshing. Obviously I prefer the pesto on some small batch pasta but it is also good on grilled chicken, steak, vegetables etc. I add parsley to the usual pesto suspects to bring some freshness. Try it!
Garlic Scape Pesto
1 lb artisan pasta -Valentino Pasta if you have it
10 large or 20 small garlic scapes cut into 2 inch pieces
¼ C chopped flat leaf parsley
¼ C pine nuts
1/3 C Parm Reggiano
1/3 C EVO
Salt and pepper
½ C pasta cooking water as needed
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