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Valentino Pasta

Recipe-Garlic Scape Pesto

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 :P

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


  1. Drop your pasta in boiling salted water
  2. Put everything except EVO into food processor and puree.
  3. While processor is running stream in EVO and season w salt and pepper
  4. Drain pasta and toss w the pesto. Add pasta water to adjust consistency as needed
  5. Check the seasoning.  Garnish w more parm and EVO
  6. Inhale

3 Responses to “Recipe-Garlic Scape Pesto”

Author comments are in a darker gray color for you to easily identify the posts author in the comments

  1. Neva says:

    ok, what the heck is a garlic scape? It looks like stems??? what does it taste like? garlic, duh,, I assume?

  2. Jeff says:

    Basically they are the first shoots of garlic plants and have a light garlic flavor. Go get some Saturday, and use this pesto on your fusilli gigante!!

  3. Neva says:

    Ok!! I will!

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