Gryffon Ridge Spice Merchants



Pasta

Tagliatelle with Garlic Scape Pesto

Serves 4

1 Cup Walnuts
2 Cups Garlic Scapes
2 Cups of Spinach
1/3 – 1/2 Cup Extra-Virgin Olive Oil
1/2 Cup Parmigiano Reggiano Cheese ~ Grated
Sea Salt
Freshly Ground Black Pepper
1 lb. of Tagliatelle or other broad noodles, preferably fresh

Place the walnuts in a food processor and grind until the nuts are roughly chopped. Remove the blossoms from the garlic scapes and discard. Roughly chop the remainder and add to the food processor along with the spinach, and olive oil and process until mostly smooth. Stir in the grated cheese and adjust seasoning with Sea Salt and Black Pepper. Bring a large pot of Salted water to boil. Add the pasta and cook to “al dente”. Save some of the pasta water and then drain. Toss the pasta with the pesto and add a little pasta water as needed to help blend the sauce. Dress with a drizzle of extra-virgin olive oil and additional Parmigiano-Reggiano Cheese.




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