May 20, 2022

Garlic Scape Pesto Pasta

I recently recorded a Dishing With Stephanies Dish Podcast with my local cookbook favorite, Tricia Cornell. Her book “Eat More Vegetables” is one of my favorites on my shelf in Ely. The Dishing with Stephanie’s Dish Podcast gives me the opportunity to talk to fellow cookbook authors and recipe developers and it has been so fun! 

When I got my first CSA about 15 years ago, I was not used to cooking with fresh vegetables. I shared a farm share with my friend Kim and her family.  Each week I got half a box of fresh veggies that seemed like a lot. Kim liked the fennel, I liked the spinach, and Kim usually got stuck with the Kohlrabi. Who knows what to do with Kohlrabi (here are 4 ways to use it – hint the slaw or the roast are good.)

Well, it turns out Tricia Cornell had ideas for my whole farm share. She was also a fellow Minnesotan so her farm share looked a lot like mine each week. She turned me onto the joys of Frittata for any vegetable that had been sitting in the crisper a bit too long. She also had tons of recipes for zucchini that seemed to fill the share for a solid 8 weeks. Roasted radishes, I credit Tricia and if you have never roasted a fresh spring radish I would encourage you to do so. They carmelize and become sweet like a roast potato and they are divine. Glazed Japanese turnips have become a favorite family recipe and I now grow these turnips in my own Ely Hilltop Garde. I would not have even known that this veggie in my CSA was a turnip had it not been for Tricia’s book. Her second book also helped me make great food with produce I wasn’t always sure how to use up Minnesota Farmers Market Cookbook I do have a soft spot for the first. Find her Corn Pudding recipe here.

You know it’s Spring when you get garlic scapes in your CSA box. You must make this pesto pasta when you find them!

Garlic Scape Pesto Pasta

Garlic Scape Pesto Pasta

Yield: 2 Servings

Garlic scapes are a harbinger of Spring


  • 6 -8 garlic scapes
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • 1/4 cup basil leaves
  • 1/4 cup Italian parsley
  • 2 Teaspoons Lemon zest
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 8 oz spaghetti noodle pasta


  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the pine nuts and olive oil and pulse for 45 seconds.
  3. Scrape down the sides of the bowl.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil, parsley, lemon zest, juice, and salt, and process until reaching the desired consistency
  6. Boil water in a medium saucepan.
  7. Cook your pasta according to the package directions.
  8. Before draining the pasta, reserve 1/4 cup of the starchy pasta water.
  9. Drain the pasta and put it back in the pot
  10. Toss in the pesto and mix with the pasta until it thoroughly coats it.
  11. Use the reserved pasta water to thin the sauce if it’s dry
  12. Finish everything with a big squeeze of lemon, salt and pepper

There is also a great Maker of Minnesota producer who makes a beautiful Escape Garlic Pesto that you can find at Lakewinds coop from Seven Songs Organic Farm.


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