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Scape Pesto Pasta with Baby Beet Greens

baby beet greens and garlic scape pesto

4 cups cooked pasta(little mezza luna's today)

2 heaping TBSP Garlic Scape Pesto

1 bunch (not quite a pound) baby beet greens

1 drizzle truffle oil (optional)

Once pasta is cooked remove from water with a slotted spoon.  Clean and wash beet leaves, and rough chop into 1" cuts.  I like the stems but they need a little extra cooking.  Toss the beet stems into the still simmering pasta water for two minutes.  Drain.  Add the beet leaves to the hot pot and add the pasta and stems on top.  Place over low heat for two minutes.  Swirl in Scape Pesto till well incorporated.  Serve with a drizzle of truffle oil for special touch. 



Garlic Scape Pesto

3/4 lb garlic scapes

3/4 lb Parmesan cheese

4 oz. pine nuts

2 cups olive oil

2 TSBP Kosher salt

20 healthy grinds of the pepper mill, to taste


Rinse the scapes and trim and discard the hard woody ends and the flowers as well.  Cut to fit into bowl of food processor.  Add Parmesan chunks, salt and pepper, and pine nuts.  Put cover on food processor and pulse to start to break down.  Open feeder tube of food processor and turn on processor while starting to feed in olive oil.  When all is combined transfer to air tight container and refrigerate. 

Today I added a handful of fresh thyme.  Other herbs will work just as well. 

Note:  I have been told this freezes beautifully for gloomy winter days.