Ciliegine With Tomatoes And Garlic Scape Pesto

• About 6 garlic scapes, cut in inch-sized pieces (approximately one cup)
• 3 Tablespoons of toasted pine nuts
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Kosher salt
• 4 plum tomatoes, seeded and small diced
• 8-12 Ciliegine, at room temperature and sliced in half
• 1/2 pound of pasta (I use strozzapretti or orecchiette)

1. Set a pot of salted water to boil for the pasta.
2. Puree scapes and pine nuts in a food processor with olive oil and lemon juice until the mixture is almost creamy. You can't really over process this as it takes a bit of time for the fibers of the scapes to break down. You can, however, under process it and the scapes will be stringy.
3. Put a half cup of the scape pesto, the diced tomatoes and the halved ciliegine in the bottom of a large bowl. Drain the pasta, reserving a cup of the water it was cooked in. Pour the piping hot pasta over pesto, tomatoes and cheese and add about a 1/4 cup of pasta water to loosen up the sauce. Mix completely, adding more water if necessary. Serve immediately.

garlic, nuts, olive oil, lemon juice, kosher salt, tomatoes, ciliegine, pasta

Taken from food52.com/recipes/5177-ciliegine-with-tomatoes-and-garlic-scape-pesto (may not work)