Since I pretty much fell off my chair when I saw that we would be getting Garlic Scapes (after looking them up and finding out what they are), I knew I had to use them for something that night. Our farm suggested that they make a great pesto, and even gave us a quick recipe, so I decided to make Whole Wheat Penne with Garlic Scape Pesto and Tomatoes for dinner.

By the time I finished making the pesto, our whole apartment smelled amazing!  I took a taste test and oh man.  It was STRONG.  Like way-stronger-than-when-Ryan-makes-the-garlic-bread strong (I didn’t think it was possible!).  The recipe says “We did find that the garlic scape pesto mellows a little after sitting, so if you find it a little overpowering at first, just refrigerate it and taste it again once it’s had a chance to sit for a few days.”  Right. So basically if you are a normal human being, make this pesto a day in advance.  It was practically burning my mouth it was so strong!  Ryan of course loved it 🙂

I just boiled up 2 boxes of whole wheat penne (yes we still have lots of spaghetti, but I felt this pesto really deserved some fancy pasta).  While the pasta was cooking I whipped up the pesto and sliced 8 cherry tomatoes in half. I initially was going to use sun-dried tomatoes, since those always go amazing with basil pesto.  But, I was scared they would over-power the garlic scape pesto (HA) so I used some fresh cherry tomatoes instead.  Once the pasta was done I just mixed everything all up together. Super easy.

Luckily for me, things really mellowed out over the night in the fridge and the leftovers I had for lunch the following day tasted much better.  I loved it so much that I went back to the farm a few days later and bought another bunch of them.  I thought that the pesto could make a really awesome pizza sauce (Ryan and I are in the midst of a pizza experiment), so I will keep you posted on how that goes.

 

Whole Wheat Penne with Garlic Scape Pesto and Tomatoes

Pesto Ingredients

  • 1 cup garlic scapes, chopped
  • 1 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 cup freshly grated parmesan cheese
  • 1 tablespoon fresh lemon juice

Other Ingredients

  • 8 or 10 cherry tomatoes, sliced in half
  • 2 boxes of whole wheat penne pasta
  1. Cook the pasta
  2. While pasta is cooking, place all pesto ingredients in a food processor or blender and puree until smooth.
  3. Place cooked pasta in a large bowl and mix with pesto and tomatoes