Pasta with garlic scape pesto and fresh peas | Scaling Back

By vdub

Ingredients

• 1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 2 to 3 cloves of finely chopped garlic)
• 1/3 cup olive oil
• 1/3 cup roasted hazelnuts
• kosher salt and freshly ground black pepper to taste
• 1/2 pound snap peas
• 1 cup peas
• 4 tablespoons finely grated parmesan
• 1/4 cup mint leaves
• 1 pound spaghetti

Details

Servings 1
Adapted from scalingbackblog.com

Preparation

Step 1

Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the motor running, slowly add the oil. Season the pesto with additional salt and pepper to taste.

In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. To serve sprinkle with the parmesan and mint leaves.