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Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta<\/p>\nPasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta<\/p>\n
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1\/4 cup pine nuts<\/p>\n
3\/4 cup basil<\/p>\n
1\/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic)<\/p>\n
1\/4 cup good parmesan cheese<\/p>\n
1\/2 tsp. kosher salt, plus more to taste<\/p>\n
2 T. extra virgin olive oil<\/p>\n
1\/2 lb whole wheat pasta<\/p>\n
1 T. butter<\/p>\n
1 lb sugar snap peas, trimmed and sliced 1\/4 inch thick<\/p>\n
freshly ground black pepper<\/p>\n
fresh ricotta, for serving<\/p>\n
<\/p>\n
Toast the pine nuts in a small, dry skillet over medium heat until they start to smell nutty and turn golden, about 3 minutes.\u00a0 Pour the nuts onto a plate to cool. In the bowl of a food processor, combine the pine nuts, basil, garlic scapes, cheese and salt.\u00a0 Process until the herbs are finely chopped and everything is mixed.\u00a0 Add the oil and process until smooth.\u00a0 Add salt to taste. Bring a large pot of heavily salted water to a boil.\u00a0 Add the pasta and cook until al dente. While the pasta is cooking, melt the butter in a medium skillet.\u00a0 Add the peas and a pinch of salt and saut\u00e9 until they are crisp-tender, about 3 minutes. Drain the pasta, reserving about 1\/2 cup pasta water and toss with the pesto and peas.\u00a0 Add pasta water as needed so the pesto becomes more sauce-like.\u00a0 Season with salt to taste.\u00a0 Top with dollops of fresh ricotta and black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta 1\/4 cup pine nuts 3\/4 cup basil 1\/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic) 1\/4 cup good parmesan cheese 1\/2 tsp. kosher salt, plus more to taste 2 T. extra virgin olive oil 1\/2 lb whole wheat pasta 1 T. butter 1 lb sugar snap peas, trimmed and sliced 1\/4 inch thick freshly ground black pepper fresh ricotta, for serving Toast the pine nuts…<\/p>\n