1 bunch of scape bottoms (use the scape tips for the bulgur)
3 tbs. toasted pine nuts (mixed use)
handful of basil (to taste)
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.