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Fresh Garlic Scape Pesto Linguine with Burst Tomatoes

fresh garlic scape pesto linguine - featured image
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A quick and easy linguine pasta tossed with a vibrant, garlicky pesto made from fresh garlic scapes and topped with sweet burst cherry tomatoes. Perfect for a fresh, seasonal meal that’s both light and satisfying.

Ingredients

Scale
  • 1 cup fresh garlic scapes, chopped
  • 1/3 cup extra virgin olive oil (about 2.7 tablespoons)
  • 1/2 cup grated Parmesan cheese (about 50 g)
  • 1/4 cup pine nuts (about 30 g), toasted
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • 12 oz linguine pasta
  • 2 cups cherry or grape tomatoes, halved
  • 1 clove garlic, minced (optional)
  • 1 tablespoon olive oil (for sautéing tomatoes)
  • A handful of fresh basil leaves (for garnish)

Instructions

  1. Roughly chop the garlic scapes into 1-inch pieces. Lightly toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Let them cool.
  2. In a food processor, combine chopped garlic scapes, toasted pine nuts, grated Parmesan, lemon juice, and a pinch of salt and pepper. Pulse to combine. With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy (about 1/3 cup). Taste and adjust seasoning as needed. If pesto is too thick, add a teaspoon or two of water or more olive oil.
  3. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions, about 9-11 minutes, until al dente. Reserve 1/2 cup pasta water before draining.
  4. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic (if using) and sauté for 30 seconds until fragrant. Add halved cherry tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until tomatoes start to soften and burst but still hold shape.
  5. Return drained linguine to the pot or a large bowl. Add garlic scape pesto and toss to coat evenly, adding reserved pasta water a little at a time to loosen sauce and create a silky texture.
  6. Gently fold sautéed burst tomatoes into the pesto-coated linguine. Taste and adjust salt or pepper as desired.
  7. Plate the pasta and garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately.

Notes

Pesto can be made a day ahead and stored in the fridge with a thin layer of olive oil on top to prevent browning. When reheating leftovers, add a splash of water or olive oil to refresh the sauce. Do not over-blend pesto to keep some texture. Toast pine nuts carefully to avoid burning. Salt pasta water well for best flavor. Use fresh, firm garlic scapes for best taste.

Nutrition

Keywords: garlic scape pesto, linguine recipe, burst tomatoes, easy pasta, spring pasta, homemade pesto, quick dinner, vegetarian pasta

Find it online: https://breezybake.com/fresh-garlic-scape-pesto-linguine-recipe-easy-homemade-burst-tomato-pasta/