Rotini with Garlic Scape and Walnut Pesto

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Wondering what to do with garlic scapes? This recipe is the answer.

Pasta is one of my go-to dinner dishes. Why? It’s quick, easy, and leftovers are perfect for lunch the next day. One of my favorite ways to serve pasta is with pesto. While I do love a traditional pesto, basil is not the only herb you can make it with. Almost anything green and leafy can be made into a pesto. Beet greens, radish tops, kale, cilantro – use your imagination! Add some cherry tomatoes and peas to the mix and you have a fast and nutritious meal!

This dinner recipe uses garlic scape pesto, one of my favorites. Extra pesto can be stored in the fridge for up to a week (although it never lasts that long in my house).   Add a little bit of olive oil to the top of the pesto to prevent it from oxidizing and store in an airtight container. You can add it to steamed vegetables, spread it on crackers, or your favorite sandwich. Pesto freezes well, either in bulk or portioned in ice cube trays.

Pasta with Garlic Scape Pesto

A quick weekday meal, this recipe uses garlic scape pesto as the sauce.
PREP TIME10 mins
COOK TIME10 mins
COURSE: Main Course
CUISINE: Italian
KEYWORD: easy dinner, Plant-Based, quick dinner
YIELD: 4 people


For the Pasta

  • 4 cups dry whole wheat rotini (or other favourite pasta)
  • 1/4 cup garlic scape pesto (see ingredients below/instructions below)
  • 2 cup cherry or grape tomatoes
  • 2 cup garden peas
  • freshly grated Parmesan, to taste

For the Pesto

  • 1 cup garlic scapes, chopped (about 10-12 scapes)
  • 1/4 cup walnuts, chopped
  • 1/3 cup Parmesan cheese
  • 1/4 cup olive oil, more if desired


For the Pasta

  • Cook pasta according to package instructions.  While cooking, make the pesto (see instructions below)
  • When finished cooking, drain the pasta, return to pot, and add 1/4 cup of garlic pesto and stir until evenly distributed.
  • Mix in the tomatoes and garden peas. Serve with freshly grated parmesan.

For the Pesto

  • Add the garlic scapes, walnuts, and Parmesan cheese to the bowl of a food processor or blender and process until finely chopped. You may need to stop the motor and scrape down the sides of the bowl a few times. With the motor running, slowly add the olive oil until the desired thickness is reached. You may need to add more than 1/4 cup of olive oil.


  • If you decide to substitute the rotini for another type of pasta, you will have to adjust the amount of dry pasta accordingly. You can find a serving size guide here.

What’s your favorite pasta dish?

4 thoughts on “Rotini with Garlic Scape and Walnut Pesto”

  1. Mel! Congrats on creating your own blog! I’ve given your site a read and enjoyed the many truths you speak to regarding proper eating and disclosing that this site is not about diet fads.
    I love the idea of trying out new recipes, especially ones that have been tried and tested by friends and family members.
    Is it possible to have a 5-star rating system for those who have used your recipes and tried them out? I know you mentioned that this blog is about eating real food; is it possible to add nutrition guides to the recipes (I understand that can be quite challenging, yet they help others who have medically restricted diets to view the sodium, fats/cholesterol, and other relevant information.

    This site is full of really great ideas, education, and accessibility for produce and other resources. Thanks so much Mel!

    1. Thanks for the great feedback Mark. I am definitely considering including nutrition facts down the road when I am more knowledgable in that area. I like the rating system idea too – will look into that for sure.

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