Friday, July 2, 2010

Garlic Scape Pesto with Lamb’s Quarters, Sun Dried Tomatoes, and Black Olives over Whole Wheat Fusilli Recipe

















You know you’ve seen a lot of soccer when you’re watching a live game in the park, and, for a brief moment, after a man goes down grabbing his ankle, you think you’ll see the instant replay. The World Cup is both the highlight of my life every four years, and also absolutely disorienting. I’ve been sipping beer at ten in the morning, making friends with fans at local soccer spots, and contemplating traveling far into Queens to a steakhouse for the most authentic Argentina match watching experience. At eight in the morning on a Saturday. There may be something wrong with me.

But, in addition to the soccer watching mania, I have also been cooking and eating a lot. I made bread, twice, even in ninety degree heat; I mixed up some garlic scape pesto which I tossed with whole wheat pasta, fresh lamb’s quarters, sun dried tomatoes and black olives, and I offered a lima bean salad succotash with fresh corn and tarragon to guests at a potluck birthday party cookout in my building. And now that the day’s beautiful games are finished, I’ll begin the blogging catch up. Here goes...


Garlic Scape Pesto with Lamb’s Quarters, Sun Dried Tomatoes, and Black Olives over Whole Wheat Fusilli Recipe

one bunch garlic scapes, about ten stalks
3/4 cup pine nuts
3/4 cup olive oil
1 cup parmigiano reggiano, grated
salt, to taste

one bunch lamb’s quarters, or spinach, or arugula, or another green of your choosing
1 to 1 1/2 cup sun dried tomatoes, soaked in warm water, and chopped
1 to 1 1/2 cup oil-cured olives, pits removed

1 pound whole wheat pasta, cooked according to package directions (I used fusilli)

Pulse the garlic scapes in a food processor until smooth. Add the pine nuts and the olive oil, and process until a smooth paste forms. If the pesto is too thick, add more olive oil. Add the grated parmigiano reggiano, and mix until combined. Add additional salt, to taste, if necessary.

I spooned some of this pesto over cooked whole wheat pasta, added a little of the pasta’s cooking water, stirred in the leaves from several stalks of lamb’s quarters (you could use spinach, or another green of your choosing), and tossed the pasta with some chopped sun dried tomatoes and black, oil-cured, olives.

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