Garlic Scape Pesto Pasta with Fresh Peas & Prosciutto
Garlic scapes are the vibrant green stalks that emerge from garlic bulbs in early summer. These curly, slender shoots offer a delightful flavor that is milder and sweeter than traditional garlic cloves. When transformed into a pesto, garlic scapes create a fantastic sauce that beautifully complements pasta. Combined with the crispy, salty prosciutto and the freshness of peas, this Garlic Scape Pesto Pasta is a celebration of local seasonal ingredients.
Ingredients
10-12 garlic scapes, sliced into 1-inch pieces
1 large handful of basil (about 2 cups of leaves)
1 lemon
¼ cup pine nuts
½ cup grated parmesan
Salt
Olive oil
1 cup fresh peas
4 oz thinly sliced prosciutto
8 oz pasta of your choice (such as spaghetti or penne)
Let’s Make It!
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
In a food processor or blender, combine the garlic scapes, basil leaves, juice of half a lemon, pine nuts, grated parmesan, and a pinch of salt. Pulse until roughly chopped.
While the processor is running, slowly drizzle in olive oil until the mixture reaches a smooth and creamy consistency. Adjust the seasoning with salt and lemon juice to taste.
In a small skillet, heat a drizzle of olive oil over medium heat. Add the prosciutto slices and cook until crispy, about 2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
In the same skillet, add the fresh peas and sauté for 2-3 minutes until tender. Remove from heat.
In a large mixing bowl, combine the cooked pasta, garlic scape pesto, and sautéed peas. Toss gently until the pasta is well coated with the pesto, adding pasta water as needed to emulsify the sauce.
Divide the pasta among serving plates and crumble the crispy prosciutto over the top. Squeeze a little lemon juice over each serving for added freshness. Garnish with some freshly grated parmesan and additional basil leaves if desired.
