Garlic Scape Pesto on Spinach Linguine
This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.
- Serves: 6 persons
- 1(16 ounce) package spinach linguine
- ½pint grape tomatoes, cut into thirds
- ½cup freshly grated Parmesan cheese
- ½cup garlic scapes, chopped
- ⅓cup olive oil
- ¼cup fresh basil leaves
- 4sun-dried tomatoes
- ½lemon, juiced
- salt and ground black pepper to taste
- cooking spray
- 1(10 ounce) bag baby spinach leaves
Step 1Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Step 2While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
Step 3Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.