Not familiar with scapes? This is a great tutorial!
- 2 cups fresh basil leaves
- 5 garlic scapes cut into 1" pieces
- 1/4 cup pine nuts or toasted walnuts
- 1/4 cup Parmesan cheese grated
- 1/3-1/2 cup olive oil depending on what consistency of pesto you prefer
- salt and pepper to taste
- 2 ears corn
- 1/2 large zucchini cut into 1" slices, then quartered
- 1-2 cups grape tomatoes halved
- 10-12 oz spaghetti or any other pasta of your liking
- grated Parmesan cheese for topping
- In food processor or blender, add basil leaves, scapes, pine nuts, and Parmesan cheese.
- Pulse a few times, then drizzle in olive oil and salt and pepper, and pulse until blended. You may have to scrape down the edges a couple of times to make sure it is all combined.
- Bring large pot of water to boiling. Cook pasta according to package.
- While pasta is cooking, add about 2 tbsp of pesto to medium skillet over medium-high heat.
- Add corn and zucchini and stir well to coat with pesto.
- You may need to use more pesto to coat the vegetables, but it is dependent on how much sauce you like.
- Saute the vegetables about 5 minutes, and then add tomatoes.
- Continue cooking another 4-5 minutes, until the tomatoes start to get soft.
- If pasta is finished before vegetables, add 2 tbsp of pesto and stir to combine so noodles do not get sticky.
- Once vegetables are done, toss into pasta and add more pesto, according to how much sauce you like.
- There's no perfect amount - it's up to you!
- To serve, sprinkle with more Parmesan cheese, and enjoy!