Charred Scallion Pesto Pasta


  • Salt
  • 3 bunches scallions, trimmed and cut in half
  • Canola oil, for drizzling
  • Sea salt and pepper
  • 1 pound spaghetti or egg tagliatelle
  • 2 large cloves garlic, grated
  • 1 cup packed fresh basil
  • + 6 more ingredients
    • ½cup packed flat-leaf parsley
    • ½cup loosely packed fresh mint
    • ½cup graed Parmigiano-Reggiano (a couple of handfuls)
    • 1 lemon, zested
    • About ¼ cup extra virgin olive oil (EVOO)
    • Grated ricotta salata, for serving (optional)

Preparation Bring a large pot of water to a boil and salt it. Heat a skillet, grill pan or outdoor grill to medium-high. In a large bowl, drizzle the scallions with canola oil if grilling, or add canola oil to the grill pan, 1 turn of the pan. Season the scallions with sea salt and pepper,...

View full recipe at SpringPad


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