Pasta with Garlic-Scape Pesto

Ingredients for Pasta with Garlic-Scape Pesto

• 10 large garlic scapes

• 40g unsalted pistachios

• 40g finely grated Parmigiano-Reggiano

• Kosher salt and black pepper

• 80ml extra-virgin olive oil

• 450g spaghetti

Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoons salt, and 1/4 teaspoons 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 240ml the pasta-cooking water, then drain the pasta. Whisk together 160ml the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.