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scape_pesto_over_fusilli | by tofu666
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Scape Pesto


1 bunch of scape bottoms (use the scape tips for the bulgur)

3 tbs. toasted pine nuts (mixed use)

handful of basil (to taste)

olive oil


salt and pepper (to taste)

cooked pasta (we used fusilli)


Boil the scape bottoms for about 7-10 minutes until softened -- they are very fiberous and need to break down. Add them to the vita-mix/blender with barely enough water to allow them to be pureed. Then add 2 tbs. toasted pine nuts, basil, salt and pepper and begin to puree again, slowly drizzling the olive oil into the blender until an emulsion forms.


In a pan large enough to hold the pasta, heat the pesto slightly, add the cooked pasta and turn to coat. Garnish with additional 1 tbs. toasted pine nuts.

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Taken on July 16, 2006