This is a pretty versatile recipe in which you could use traditional basil pesto, and it is yet ANOTHER way to make a pesto sauce for pasta. Typically my pesto pasta recipes can be made with straight up pesto and pasta water to thin it out. However the sharpness of the garlic scape pesto warranted the pesto being cut with a little heavy cream and some cheese. What's wrong with a little heavy cream?
I garnished mine with some tomatoes and leftover pinenuts, which you can certainly omit. But, I like the color they add and the different flavor and texture they provided. This would be really good with Summer Zucchini Pasta with Pesto too.
The recipe written below will make enough sauce to coat 1/2 box of linguine.
- 8 ounces dried linguine, pasta water reserved
- 1/4 cup garlic scape pesto
- 1/4 cup heavy cream
- 1/3 cup shredded provolone or parmesan cheese - whatever you've got. I had provolone so that's what I used
- 1/4 Diced tomatoes (optional)
- 1 Tbs Pine nuts (optional)
- In pot of salted boiling water, cook linguine until al dente. Reserve 1/2 cup of pasta water and drain.
- In large skillet on medium, heat pesto and heavy cream until bubbling. Add cheese, pasta and 1/4 cup of pasta water. Quickly stir and saute the pasta until sauce thickens. If sauce thickens too much, thin it with another splash of cream or pasta water.
- Serve immediately, top with diced tomatoes and pine nuts.