Basil Scape Pesto Spaghetti with Summer Vegetables

• 2 cups Fresh Basil Leaves
• 5 whole Garlic Scapes, Cut Into 1" Pieces
• 1/4 cups Toasted Pine Nuts, Or Toasted Walnuts
• 1/4 cups Grated Parmesan Cheese
• 1/2 cups Olive Oil
• 1/2 teaspoons Kosher Salt
• Fresh Ground Black Pepper
• 12 ounces, weight Whole Wheat Spaghetti
• 2 whole Ears Corn, Kernels Cut Off Cobs
• 1 cup Chopped Zucchini, In 1" Slices Then Quartered
• 2 cups Grape Tomatoes, Halved
• 1/4 cups Grated Parmesan Cheese, For Topping

1. For the pesto, in a food processor or blender, add basil leaves, scapes, pine nuts, and Parmesan cheese.
2. Pulse a few times, then drizzle in olive oil and salt and pepper, and pulse until blended.
3. You may have to scrape down the edges a couple of times to make sure it is all combined.
4. Bring large pot of water to boiling.
5. Cook pasta according to package directions.
6. While pasta is cooking, add about 2 tablespoons of pesto to a medium skillet over medium-high heat.
7. Add corn and zucchini and stir well to coat with pesto.
8. You may need to use more pesto to coat the vegetables, but it is dependent on how much sauce you like.
9. Saute the vegetables about 5 minutes, and then add tomatoes.
10. Continue cooking another 4-5 minutes, until the tomatoes start to get soft.
11. If pasta is finished before vegetables, add 2 tablespoons of pesto and stir to combine so noodles do not get sticky.
12. Once vegetables are done, toss into pasta and add more pesto, according to how much sauce you like.
13. Theres no perfect amountits up to you!
14. To serve, sprinkle with more Parmesan cheese, and enjoy!

fresh basil, garlic, nuts, parmesan cheese, olive oil, kosher salt, ground black pepper, corn, zucchini, grape tomatoes, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/basil-scape-pesto-spaghetti-with-summer-vegetables/ (may not work)