Sunday, July 11, 2010

Garlic Scapes Pesto Pasta

1 1/2 C  garlic scapes, finely chopped
 1/2 cup finely grated Parmesan (to taste and texture)
1/2 C pecans
About 1/2 cup olive oil

Put the scapes, cheese, and nuts into the food processor. Process for a few pulses. With the processor running add the olive oil until the mixture becomes smooth. Set aside. Boil 1 lb. of pasta, cook and drain. In a large bowl toss the pasta with 1/2 C olive oil, 1 larrge tomato chopped, 1 C kalamata olives chopped, 1/2 C grated pecorino romano cheese and 1/2 C pasta water. Serve with additional cheese.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

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