Dinner Tonight: Garlic Scape Pesto Recipe

• 1 pound short pasta, such as farfalle
• 1 pound garlic scapes
• 1 cup grated Parmesan cheese
• 1/2 cup olive oil, or as much as necessary
• Small handful of pine nuts
• 1/2 small red onion, sliced

1. Bring a pot of salty water to boil. In the meantime, cut the flowers off the scapes and cut the stalks into 1-inch pieces. Chop very well in a food processor, then add the pine nuts and blend.
2. Add olive oil slowly, pulsing, until the contents loosen into a pesto-style sauce. Remove to a bowl and stir in the Parmesan cheese, adding more oil if necessary for the right consistency.
3. In a skillet, sweat the onion with a little olive oil until softened and beginning to brown. In the meantime, cook the pasta until al dente, reserving some pasta water, then toss in with the onions. Add the pesto and add the water, if necessary, to loosen. Top with freshly grated pepper and more Parmesan cheese.

pasta, garlic, parmesan cheese, olive oil, handful of pine nuts, red onion

Taken from www.seriouseats.com/recipes/2008/07/garlic-scape-pesto-pasta-recipe.html (may not work)