June 23, 2012 by Sara Kreidler
Each week, I post either a cooking or canning recipe that uses the week’s featured CSA ingredient. Please excuse my chronic tardiness.
My friend Hilary sent me a recipe for garlic scape pesto just before our week 3 CSA box arrived. And lo and behold, I found 3 lovely garlic scapes in my box.
Unfortunately, the recipe Hilary suggested called for 10 scapes, so I was a tad short. To compensate, I added about a cup of fresh basil leaves from my garden. The result was great — the scapes, which are garlicky and fresh tasting, were balanced out by the basil. I served the pesto over fresh fettuccine, but this would work just as well with dried pasta.
- 1/4 cup pine nuts
- 3 garlic scapes
- 1 cup fresh basil
- salt and pepper
- 1/2 cup olive oil
- 1/2 cup grated parmesan
- 2 pounds fresh fettuccine or one pound dried fettuccine, cooked al dente
- 1/2 cup reserved pasta cooking water
- 2 ripe tomatoes, seeded and chopped
- 2 tablespoons heavy cream
- Preheat the oven to 350 degrees. Spread the pine nuts out in a single layer on a baking sheet. Toast the pine nuts in the oven for about 4 minutes, stopping to stir with a metal spatula about half way through. Keep a close eye on the pine nuts as they can go from toasted to burnt very quickly. Remove from oven and allow to cool.
- Rinse the garlic scapes and cut off the point end and discard. Chop the garlic scapes into 2 inch pieces.
- Combine the pine nuts, garlic scapes, basil, salt and pepper in the bowl of a food processor and pulse until finely chopped. With the machine running, gradually stream in the olive oil until the mixture is smooth and thick.
- Use a spatula to transfer the pesto to a bowl. Add the parmesan and mix well. Season with additional salt and pepper to taste, and add an extra drizzle of olive oil if needed.
- Transfer the cooked pasta to a large serving bowl. Add the pesto, heavy cream and tomatoes to the pasta and toss well. Add reserved pasta cooking water slowly, a splash at a time, as you toss the pasta; this will help to make the sauce creamy and rich; note that you will probably not need to use the entire 1/2 cup of reserved pasta water. Serve with extra grated parmesan.