CSA recipe for late spring: Beef & vegetable lettuce cups with kohlrabi salad
Super Simple Roasted Root Vegetables - CSA recipe for early summer

Garlic Scape Pesto Primavera - A CSA recipe for late spring/early summer

Have you ever woken up with a certain taste craving in the morning and then thought about it all day hoping that you have the ability to pull it off in a dinner recipe that night?  Me too.  And I am happy to say I think I pulled it off with this one.  

When I picked up my last CSA share, it consisted of more garlic scapes (not snakes, as my kids like to call them), radishes, turnips, lettuce, zucchini, yellow squash, cucumbers, arugula, Chinese cabbage, herbs, flowers, and more peas.  I brought my mother-in-law with me this time to pick blueberries, too, which she promptly turned into the best blueberry pie in the world.

But that craving I had was for something garlicky, something vegetable-y, and it included pasta.  So I looked up how to make garlic scape pesto and found the perfect recipe from the Creekside Cook (although I used walnuts instead of pine nuts simply because that's what I had on hand) which I used to make this primavera pasta dish.  

It turned out absolutely PERFECT, in my opinion.  Hope you like it.

Garlic scape pesto

 Garlic Scape Pesto Primavera

  • 2 cups chicken broth
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 pound thin spaghetti uncooked
  • 1/4 cup onion sliced thin
  • 1 each small zucchini, small yellow squash, large carrot all julienned
  • 1/2 cup fresh shucked peas (save the husks for a stir fry or other recipe)
  • 1/4 cup Garlic Scape Pesto (or regular pesto)
  • splash of whole milk
  • salt & pepper

Place butter and oil in a large deep pan and turn on medium.  Break spaghetti noodles in half and add them to the pan tossing to coat with butter and oil.  Let them get slightly toasted and then add all the vegetables.  Saute over medium high heat until the vegetables are softened.  Add ladles full of chicken broth, sitrring constantly like you would with risotto, allowing the noodles to absorb the liquid between each addition.  Stop adding liquid when the noodles are al dente. Remove from heat and stir in the pesto and a splash of milk and add salt & pepper to taste.

I served this to my kids with some crusty bread and they both said it was their favorite meal yet!  Score!