1 Picture
Ingredients
- 10 large garlic scapes
- 1/3 cup unsalted pistachios or cashews
- 1/3 cup finely grated Parmigiano-Reggiano
- Kosher salt and black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound pasta
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon 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 pasta until al dente. Reserve 1 cup (or a bit more) 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. Season with salt and pepper to taste and serve right away.
From The Farm by Ian Knauer. Copyright © 2012 by Ian Knauer; photographs copyright © 2012 by Hirsheimer & Hamilton. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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