For our first celebratory meal from this year’s CSA, I wanted to make a loose pesto that would highlight the garlic scapes which won’t be available much longer.
So we made some quick fresh pasta:
2 cups flour (I use bread flour)
Mix and knead until it comes together; I had to add a tablespoon of olive oil to this one, probably because it was so humid. Run through a pasta machine on the widest setting several times until the dough smooths out, then run through on progressively smaller settings until it’s the thickness you want. We cut ours into linguine with the attached cutter.
I chopped up about half the bunch of garlic scapes we had and threw them in the blender with a couple handfuls of parsley (from our garden), a handful of sliced almonds, the juice of half a lemon, a couple tablespoons of olive oil, about 1/2 cup of parmesan (the real stuff), and a couple tablespoons of water. It made about a cup and a half of a soft pistachio green sauce that tasted very garlicky but not spicy.
We boiled the fresh pasta, tossed it with the pesto, and Greg fried eggs to throw on top. We added some baby lettuces, and ended up with this:
Everything on these plates was locally grown/produced except the flour in the pasta and the olive oil. The beverage is from Blacksnake Meadery in Dugspur, Virginia, and is called Bee Brew with Hops. Their site describes it as “A lower alcohol mead carbonated by bottle conditioning. We dilute our own wildflower honey and boil it with hops. The result is a dry, refreshing tonic with the bitterness and aroma of a good bitter or pale ale. No sulfites added.”