Garlic Scape Pesto Pasta Recipe Easy Homemade with Sun-Dried Tomatoes
A quick and easy garlic scape pesto pasta with sun-dried tomatoes, combining fresh garden flavors and pantry staples for a vibrant, comforting meal ready in under 30 minutes.
- 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 chopped garlic scapes (fresh or frozen)
- ½ cup chopped sun-dried tomatoes (oil-packed or rehydrated dry-packed)
- ½ cup toasted walnuts (pecans can be substituted)
- ½ cup finely grated Parmesan cheese (optional)
- ⅓ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly cracked black pepper to taste
- 12 ounces (340 grams) pasta of choice (spaghetti, linguine, or penne)
Instructions
- Toast the walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly browned. Remove from heat and let cool.
- Bring a large pot of salted water to a boil. Cook 12 ounces pasta according to package instructions until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.
- In a food processor, combine chopped garlic scapes, toasted walnuts, chopped sun-dried tomatoes, grated Parmesan, and lemon juice. Pulse a few times to break down ingredients.
- With the processor running, slowly drizzle in olive oil until the mixture is smooth but still textured. Scrape down sides as needed. Season with salt and pepper to taste. Add reserved pasta water a tablespoon at a time if pesto is too thick.
- Return drained pasta to pot or large bowl. Toss with garlic scape pesto, adding reserved pasta water gradually until sauce coats noodles evenly.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve immediately with optional Parmesan or fresh herbs.
Notes
Do not over-process the pesto to keep some texture from nuts and sun-dried tomatoes. Toasting walnuts enhances flavor and adds crunch. Use reserved pasta water to adjust sauce consistency. Serve immediately for best flavor and texture. Store pesto and pasta separately for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 480
- Sugar: 4
- Sodium: 320
- Fat: 32
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 5
- Protein: 14
Keywords: garlic scape pesto, pesto pasta, sun-dried tomatoes, quick pasta recipe, easy dinner, spring recipe, summer pasta, vegetarian pasta