I’ve been taking weekly trips to the farmer’s market here in Boston since it opened back up for the summer and on my most recent trip I picked up a bunch of garlic scapes with no real plan for them. So, when I got home I started playing around with the flavors and landed on this new recipe – garlic scapes pesto pasta. You can say I’m now hooked on garlic scapes! The reason I love this recipe is because it sneaks in some plant-based protein (especially if you use a pasta with protein like I did with quinoa spaghetti) and comes together very quickly. It’s perfect for a summer night where you just need dinner on the table but want it to be delicious and nutritious.

Garlic Scapes Pesto Pasta Ingredient Notes

Garlic Scapes: Garlic scapes are the flowering stems of garlic plants, offering a milder, slightly sweet garlic flavor. They blend beautifully into pesto for a seasonal twist on the classic. Chopped into small pieces, they become tender and aromatic when processed.

Basil Leaves: Fresh basil brings the signature herby brightness that makes pesto so vibrant and fragrant. Be sure to pack the leaves tightly when measuring to get the full flavor punch. Use sweet or Genovese basil for the best results.

Parmesan Cheese: Parmesan adds salty, umami richness and a creamy texture to the pesto. It’s a classic pesto ingredient, but can easily be swapped for nutritional yeast to make the recipe dairy-free. Finely grated parmesan blends best for a smooth consistency.

Olive Oil: Olive oil helps emulsify the pesto and gives it a luscious, silky finish. You can adjust the quantity to make the pesto thicker or thinner based on your preference. A good-quality extra virgin olive oil enhances the overall flavor of the dish.

Garlic Scapes Pesto Pasta

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

12 ouces brown rice spaghetti, or other pasta shape of choice
1 1/2 cups fresh basil leaves, additional for topping
3/4 cup garlic scapes, thinly sliced (about 7 or 8 scapes)
1/3 cup chopped walnuts (can substitute pine nuts)
1/3 cup olive oil
1/2 cup parmesan cheese (can substitute 1/4 cup nutritional yeast for dairy-free), additional for topping
juice of 1 lemon
1/2 teaspoon kosher salt, additional to taste

Directions

Bring a large pot of salted water to a boil, then add the spaghetti. Cook until al dente, about 9 minutes, reserve 3/4 cup pasta water and set aside, then drain the spaghetti and rinse with cold water. Add back to the pot and set aside (I recommend tossing with a drizzle of olive oil to prevent sticking.)
While the pasta cooks, make the pesto: add the basil and garlic scapes to a food processor and process for 30 seconds. Scrape the sides and add the walnuts, then process again for 30 seconds. Slowly stream in the olive while processing, until fully incorporated. Scape the sides again, add the parmesan, lemon juice, salt, and continue processing until smooth. If needed to blend until smooth, add additional olive oil, one tablespoon at a time.
Add the pesto to the pot of cooked spaghetti and mix to combine. Stir in the reserved pasta water, two tablespoons at a time, until the desired thinness is reached (I typically use about 1/2 cup).
Divide between four plates, top with additional basil and parmesan, and serve.

Notes

Storage: Refrigerate the pesto in a sealed container for up to 7 days, or freeze for up to 3 months. Refrigerate the pasta mixed with the pesto in a sealed container for up to 4 days.
Pesto: Need this dish to be nut-free? Try 1/4 cup raw sunflower seeds instead.
Garlic scapes: If you can’t access garlic scapes, you can swap them for 3 garlic cloves.