Thursday, June 17, 2010

Recipe Rursday: Garlic Scape Pesto Pasta

Garlic Scape Pesto Pasta, 6/14/10.

Bill & Erin served us a delicious dinner recently and I was inspired by their basil pesto pasta because the add-ons kicked it up a notch (sun dried tomatoes, oil cured olives olives, and other good stuff). After re-discovering a batch of last year's garlic scape pesto in the freezer (and being inspired by the fresh scapes at the Farmer's market, I pulled together my own version of Bill's pasta.

Garlic Scape Pesto Pasta

  • Garlic Scapes
  • Parmesan Cheese
  • Almonds (or walnuts)
  • Olive Oil
For Garlic Scape Pesto, see last year's recipe. With our next batch, I'm using almonds instead of walnuts. Maybe.
  • Penne Pasta
  • Sun dried Tomatoes
  • Black Olives
  • Artichokes
Chop sun dried tomatoes, black olives (ideally oil cured, but we used olives from a can), and artichokes. Add them to the pesto and let sit so the flavors can meld. Prepare pasta and add to the pesto. Toss with Parmesan. Grill a few side veggies, and have Chris make you his new Gin & Tonic with fresh lime juice.
Note: After a day thawing in the fridge, the rediscovered garlic scape pesto was just as fresh as if I had made it this year. After successfully freezing whole tomatoes, and now pesto, I need to find more ways to freeze our summer CSA dishes.