garlic scape

CSA Week 2: Garlic Scape Pesto Pasta & a Hail Merry!

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Neil and I decided (very) last minute that we would partake in the Pete’s Greens CSA again this summer since we love their produce. Last week was the first pick up because we were away we ended up giving away most of it except the potatoes and garlic scapes that we had for our camping breakfast. This week we received:

  • Bag of Mesclun Greens
  • Beet Greens
  • Napa Cabbage
  • Sweet Salad Turnips
  • Garlic Scapes
  • Scallions
  • Zucchini
  • Easter Egg Radishes
  • Sage
  • Potatoes

Tonight is the first of many meals using these amazing organic and local ingredients. Enjoy- I know we did!


Garlic Scape Pesto Pasta with Zucchini

Yields 4 servings

Takes about 30 minutes total to make

Ingredients:

  • Garlic Scape Pesto
    • 1 cup raw walnut pieces
    • 1 bunch of garlic scapes (about 1 to 3/4 cup), chopped
    • 4 cups basil leaves
    • 2/3 cup olive oil
    • 1t salt
    • 1T sesame seeds
    • 2T nutritional yeast

Place the walnuts and garlic scapes in the bowl of a food processor and process until small crumble. Add in the basil leaves, turn the processor on low and slowly stream in the olive oil through the feed tube. Add in the salt, sesame seeds and nutritional yeast; process to combine.

  • Sauteed Zucchini
    • 2 medium zucchini, sliced into half moons
    • Cooking Spray
    • 1/2t salt
    • 1/4t black pepper
    • 1/2t garlic powder
    • 1t nutritional yeast

Heat a large saute pan over medium-high heat.  Spray with cooking spray and toss in the zucchini and saute for 3-4 minutes just until they start to lightly brown.  Stir in the salt, pepper, garlic powder and nutritional yeast; cook for 2 more minutes.

  • 4 servings of pasta of your choice

In a large bowl toss the pasta, zucchini and 1/4 to 1/3 of the pesto together.  Serve warm, room temp or cold!

The pesto makes a lot more than you need for this dish so place any extra in a jar top with a layer of olive oil and seal tightly.  Store in the freezer until you need it again.  To defrost move from the freezer to the fridge 8 hours before using.

For dessert we shared one of these wonderful vegan, raw, gluten free tarts from Hail Merry.

It was one of the best desserts I have ever tried and I am looking forward to picking up the other 3 flavors over the next month.  It was so rich and the perfect balance of creamy chocolate, cookie crust and almond butter center- to die for.