Print Recipe

basil scape pesto spaghetti with summer vegetables


  • 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!