Garlic Scape Pesto Pasta Salad
Prep time
Cook time
Total time
Author: Cooking is Messy
Serves: 6
Ingredients
Garlic Scape Pesto
- 10-12 large garlic scapes, roughly chopped
- ⅓ cup/ 45 grams pine nuts
- ⅓ cup/ 35 grams finely shredded Parmesan cheese
- ⅓ cup/ 78 milliliters olive oil
- salt and pepper
Pasta salad
- 1 pound/ 454 grams orecchiette
- 8 ounces/ 230 grams pancetta, cut into small bite sized pieces (I bought the pre-cut package from the deli counter)
- 1 pound/454 grams asparagus spears, cut into 1 inch pieces
- 1½ cups/ 225 grams frozen peas
- 8 ounces/ 230 grams small mozzarella balls
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Put the garlic scapes, pine nuts, and Parmesan in the food processor. Season lightly with salt and pepper. Turn it on and let it go until you have a chunky puree.
- With the processor running, slowly pour in the olive oil. Let it go until it all comes together in a thick sauce. Taste and season with more salt and pepper if need be.
- Bring a large pot of water to a boil. Salt the water. Then add the orecchiette. Cook until al dente, according to package instructions.
- While the pasta is cooking, heat a skillet over medium heat. Cook the panchetta until crispy, about 5-7 minutes. Drain on a paper towel.
- Four minutes before the pasta is done throw the asparagus into the pasta pot and give it a stir.
- One to two minutes before the pasta is done throw the peas into the pasta pot and give it a stir.
- When the pasta is done, drain it in a colander. Then put the pasta, asparagus, and peas into a large bowl.
- Add the mozzarella and pancetta to the large bowl.
- Put one cup of the garlic scape pesto into a small bowl. Then stir in the red wine vinegar and the olive oil. Stir until smooth.
- Mix the pesto in with the pasta. Add more pesto if you think it looks too dry.
- Serve as a main or a side dish.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/07/17/garlic-scape-pesto-pasta-salad/