Happy [belated] Meatless Monday :) I apologize for not posting a recipe yesterday, however I was out of town!
This recipe should make up for my lateness. Mama Earth sent us some garlic scapes recently. I had never heard of them before, but was excited to try them out! Thankfully Mama E sent us a few recipe ideas as well, which was very helpful considering I had no idea what to do with them.
If you love garlic, you will definitely enjoy this dish. The pesto was quite delicious and has such a lovely, bright green colour! Any leftover pesto can be stored in the fridge, covered, for up to 7 days or frozen for up to one month.
Garlic Scape Pesto with Whole Wheat Spaghetti & Grape Tomatoes
8 garlic scapes
1/4 cup unsalted pistachios
1/4 cup Parmigiano-Reggiano, finely grated
1 handful fresh cilantro (Mama Earth’s recipe didn’t call for this ingredient, but I felt like adding some fresh herbs!)
Pepper, to taste
1/4 cup extra virgin olive oil
Grape Tomatoes, halved
1. Combine the garlic scapes, pistachios, Parmesan, cilantro and pepper in a food processor until very finely chopped. With the motor running, slowly pour in the oil.
2. Cook the spaghetti according to package instructions. Reserve 3/4 cup of the pasta cooking water, then drain the pasta.
3. Whisk together a few spoonfuls of pesto and the reserved pasta water. Toss with the pasta and grape tomatoes. Enjoy!
Be Well xo