Even as business has been picking up for the summer, I’ve been trying to tote my camera around more in my personal life, as well. It gives me some good practice and keeps me on my toes, especially when I shoot something I’m not used to — like food.
This tasty dish was my dinner tonight, thanks to the bounty of the CSA that I joined this year! I’m so psyched that I’ll have my own haul of veggies every week. The other cool thing about CSAs is that you’re often introduced to new foods you haven’t tried before. This week I was handed a medium sized bunch of green swirls. I had to Google around before I figured out that they were garlic scapes — the spicy green tops of the garlic we’re used to eating. Most of the websites I visited suggested making them into pesto because of their complex, bright garlic flavor, and that sounded just perfect to me. I based my recipe on this dish, though I cheated and used my food processor for the pesto.
Summer squash and spaghetti noodles with garlic scape pesto
Did you know that you can make pesto with pretty much any kind of nut or seed you have on hand? I’ve used walnuts or pecans before, but tonight I only had sunflower seeds. The pesto turned out delicious!
Summer squash (I only had one on hand, so that’s what I used)
2 T butter
Whole wheat spaghetti (I used about half a box)
Parmesan cheese (for serving)
4 garlic scapes
1/6 c. sunflower seeds
1/2 c. olive oil
1/3 c. parmesan cheese
Use a mandoline or vegetable peeler to slice your summer squash thin. Melt butter in a large skillet and sautee summer squash with a light sprinkling of salt until tender, about 8 minutes. Cook pasta according to directions on package.
Add scapes, nuts or seeds, and cheese to food processor and chop. Slowly drizzle in olive oil and continue pureeing until well blended. You may have to scrape down the sides of the food processor with a spatula. (Scape pesto is a significantly lighter green than traditional basil pesto. Don’t be alarmed!)
Strain pasta when finished cooking and add pasta and pesto to skillet. Stir to combine. Serve hot with extra cheese sprinkled on top!