Linguine with Garlic Scape Pesto and Peas

It's garlic scape season again! After being a vegetarian for so many years, I always enjoy finding new ingredients to use in my cooking. I was thrilled last year when we picked up garlic scapes and used them in a few recipes during the time that were were able to find them at a local farmer's market. When Dave received the email about our newest CSA offerings I was happy to see that garlic scapes were on the list. I received suggestions from friends that garlic scape pesto was the way to go, so I made a batch for this recipe and reserved some pesto to use later this week as well as a handful of garlic scapes for one more recipe.

Although garlic scapes are more mild than a garlic clove, this dish certainly is garlic forward. Either cut the pesto in half to match the recipe or save it for another recipe (I have one planned to post Tuesday if you would like to follow along on my garlic scape journey).* The ingredients in this recipe are simple and the dish is very fresh, Dave added a little sriracha to his and he liked the added heat.

We picked up:
-Garlic Scapes
-Mixed Greens
-Kale
-Rainbow Chard
-Green Onions (our biggest challenge this week, that's a lot of green onions)
-Summer Squash
-Radishes

Recipe from Scaling Back.

Ingredients: 

-1 cup finely chopped garlic scapes* 

-1/3 cup olive oil

-1/3 cup roasted hazelnuts

-kosher salt and freshly ground black pepper to taste

-1/4 pound snap peas

-1/2 cup peas

-2 tablespoons finely grated parmesan

-1/2 pound linguine

To make the pesto puree the garlic scapes and roasted hazelnuts. With the motor running, slowly add the olive oil and then season the pesto with additional salt and pepper to taste. If mixture is too thick, a small amount of water or lemon juice can help loosen for blending.

In a large pot of salted boiling water, cooking the linguine according to package directions, adding the snap peas and peas to the water during the last minute of cooking. Reserve a half cup of pasta water and then drain. Whisk together half the pesto and the pasta water to thin the pesto and then toss the pasta in the sauce. Serve sprinkled with Parmesan and grated hazelnut.