Fresh Garlic Scape Pesto Pasta Recipe with Crunchy Pine Nuts
A vibrant and fresh twist on traditional pesto pasta using garlic scapes and toasted pine nuts, delivering a creamy, herbaceous sauce with a satisfying crunch. Quick and easy to prepare, perfect for spring and seasonal cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 cup fresh garlic scapes, chopped (about 5–6 scapes)
- 1/3 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 1/2 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- 12 ounces spaghetti or linguine
- Optional: 1 small garlic clove for extra garlic flavor
Instructions
- Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently for 3-5 minutes until golden and fragrant. Transfer to a plate to cool.
- Bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti or linguine according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- In a food processor, combine chopped garlic scapes, cooled pine nuts, grated Parmesan, and optional garlic clove. Pulse a few times to roughly chop.
- With the processor running, drizzle in the olive oil until the mixture forms a coarse but creamy pesto. Scrape down the sides as needed. Season with salt and pepper to taste.
- Transfer drained pasta to a large mixing bowl. Add the pesto and about 1/4 cup reserved pasta water to loosen the sauce. Toss gently until pasta is evenly coated. Add more pasta water if needed for desired texture.
- Serve the pasta topped with extra toasted pine nuts and additional grated Parmesan if desired. Drizzle with a little olive oil for finishing.
Notes
Toast pine nuts over medium-low heat and stir constantly to avoid burning. Pulse pesto ingredients in short bursts to keep some texture. Reserve pasta water to help emulsify the sauce and achieve a silky coating. Pesto keeps in the fridge for up to 2 days; bring to room temperature and add olive oil before using again.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 475
- Sugar: 2
- Sodium: 350
- Fat: 35
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: garlic scape pesto, pesto pasta, pine nuts, fresh pesto, spring recipe, easy pasta, quick dinner, vegetarian pasta