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Serves 6
25 minutes preparation and cooking time
1 pound linguine
1 cup peas, fresh or frozen
1 bunch garlic scapes, chopped (about 2/3 cup)
1/4 cup packed fresh basil leaves
1 teaspoon salt
1/2 cup olive oil
parmiggiano reggiano for serving
Set a large pot of water to boil. When it begins to boil, generously salt the water and add the pasta. For al dente pasta, let it cook for 1 minute less than the time called for on the package.
If you are using frozen peas, thaw them (they do not need to cook thoroughly) by boiling them or putting them in a microwave for one or two minutes. Put all the ingredients except the olive oil in a food processor and blend. With the engine running, slowly add the olive oil, and let the processor run until the mixture is that of a thick puree.
Scoop a couple of tablespoons of the pesto into a large bowl. When the pasta is ready, toss it into the bowl and add the rest of the pesto. Serve with grated parmesan.