Pasta with Garlic-Scape Pesto
Photo by Hersheimer & Hamilton
Ingredients
- 1/3 cup finely grated Parmigiano-Reggiano
- 1/3 cup unsalted pistachios
- freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound spaghetti
- 10 large garlic scapes
- Kosher salt
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,...
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