Good Food Matters » Blog Archive » Garlic Scape Pesto, and first impressions of Rome

Ingredients

• 8-10 scapes, bloom cut off and discarded, cut into 2″ pieces
• 1 cup arugula leaves or baby spinach leaves, packed
• 1/2 cup toasted walnuts
• 3/4 cup cooked cannellini beans
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup extra virgin olive oil
• 1 tablespoon olive oil
• 2-3 green onions, chopped
• 4 young carrots, peeled and cut into 2″ pieces
• 1 bundle asparagus spears, cut into 2″ diagonal pieces
• 1/3 lb. sugar snap peas, strung
• 1/2 lb. paparadelle or linguine
• 1 + cup reserved pasta water