Garlic Scape Pesto and Sausage Pasta

A simple weeknight pasta with just a few ingredients and lots of flavor. If you’ve got garlic scape pesto on hand, this comes together in no time. The recipe for the garlic scape pesto can be found here.

Ingredients

• Spaghettini (enough for one)

• 1 Italian sausage (any kind you like, I like something garlic forward or neutral)

• A couple spoonfuls of garlic scape pesto

• 1 tbsp butter

• Salted pasta water (3–4 tbsp)

Instructions

1. Cook the pasta in salted water according to the package directions.

2. While it’s cooking, remove the sausage from its casing and brown it in a pan over medium-high heat.

3. Once browned, turn the heat down to low. Add a couple spoonfuls of garlic scape pesto and a few tablespoons of pasta water to loosen it up. Let it simmer for a minute or two.

4. Stir in a tablespoon of butter until glossy.

5. Add your drained pasta to the pan and toss it all together. Taste for seasoning, and serve right away.

Garlic Scape Pesto

If you’ve ever picked up a bunch of garlic scapes at the market and wondered what on earth to do with them—this is it. This pesto is bright, punchy, and a little wild, just like early summer. It’s perfect tossed with pasta, dolloped onto eggs, or smeared on toast under a slice of tomato. The sunflower seeds keep it affordable, and the lemon brings everything to life. Make a batch, and thank your past self all week long.

Ingredients

• 1 cup garlic scapes, sliced (about 10 scapes)

• ¼ cup roasted sunflower seeds

• ½ cup extra virgin olive oil

• ¼ cup Parmesan cheese

• Juice of 1/2 lemon

Instructions:

1. Place the garlic scapes in a food processor and pulse for 30 seconds.

2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

3. Add the olive oil and process on high for 15 seconds.

4. Add the Parmesan cheese and pulse until the ingredients are combined.

5. Add the lemon juice, and process until reaching the desired consistency.

6. Add salt to taste and serve immediately.