A quick weekday meal, this recipe uses garlic scape pesto as the sauce.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: easy dinner, Plant-Based, quick dinner
Servings: 4people
Author: Melanie Steele, RD
Ingredients
For the Pasta
4cupsdry whole wheat rotini (or other favourite pasta)
1/4cupgarlic scape pesto (see ingredients below/instructions below)
2cupcherry or grape tomatoes
2cupgarden peas
freshly grated Parmesan, to taste
For the Pesto
1cupgarlic scapeschopped (about 10-12 scapes)
1/4cupwalnutschopped
1/3cupParmesan cheese
1/4cupolive oilmore if desired
Instructions
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.
Notes
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.