Zucchini Noodles with Garlic Scape Pesto
Christmas came early and Tumbleweed Farm is exploding with garlic scapes! We’ve been harvesting this seasonal gem for a few weeks now and I was waiting until our zucchini came in to share this lovely and simple “pasta” with you all.
We’ve been blessed with amazing weather recently and our spring crops are overlapping with summer produce. Peas-zucchini-mint- garlic scapes OH MY! The list is getting long and I feel like a kid in a candy store whenever we harvest for dinner.
This pasta is so light and fresh I could honestly eat it every single day. If you haven’t tried garlic scapes yet you are in for a real treat. Garlic scapes have a milder flavor than raw garlic but still pack a little punch. They are harvested off of hard-neck garlic varieties so energy can focus on growing larger bulbs. Garlic scapes are a specialty item at the farmers markets this time of the year and you should definitely get your hands on some before their short season is over.
Recently, the weather has been amazing (we even got some some much needed rain) and we’ve been tilling up more land since we have maxed out our upper fields and north field. We finally broke down and called in for reinforcements.
Our buddy Sam arrived ready and anxious to get his hands dirty. Have I mentioned before how awesome our local friends are? We are so lucky. He hopped right onto our tractor and tilled up a south section of the property so we can continue to plant the late season crops.
It’s amazing how much more work we can get done with just one more person! Honestly, it’s a difference between night and day. We almost caught up with our list of chores for the weekend and it feels amazing.
We celebrated all of our progress with good food and a few cold beers.
This recipe is simple and farm fresh. However, it requires a julienne peeler, spiral cutter, or mandoline to slice the zucchini into thin noodles. I ordered my spirilzer last year for $30 and have used it SO much. You can make noodles out of any vegetable and I highly recommend the small investment. However, If vegetable noodles are’t your thing feel free to sub with traditional pasta.
We are getting some much needed rest tonight since the alarm clock goes off at 4:45am tomorrow. Thank god for food like this to get us through. Grab a fork and enjoy!
Garlic Scape Pest & Zucchini Noodles with Peas & Mint
Prep Time: 20 minutes Cook Time: 0 minutes Serves: 4For the Pesto:
- 10 garlic scapes, diced
- 1/3 cup raw walnuts
- 1/3 cup extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt + Pepper
- 4 medium-small zucchini, ends trimmed
- 2 cups fresh english peas, blanched (can sub frozen peas too!)
- 1/3 cup pine nuts
- 1/3 cup fresh mint leaves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 Tablespoon extra virgin olive oil
- Fine sea salt and pepper to taste
- Prepare the pesto by adding all of the ingredients except the oil to a food processor. With the motor running slowly add the olive oil. Process until smooth. Taste test and adjust seasonings if necessary. If the pesto is too thick add a little more oil or a few tablespoons of water. Set aside.
- If you're using fresh peas blanch them in boiling water until bright green and tender. If your using frozen peas thaw and blanch if necessary.
- Use a julienne peeler, spirilizer, or mandoline to slice the zucchini into noodles. Place zucchini noodles in a large bowl. Toss with pesto, peas, mint, pine nuts, crushed red pepper flakes, salt and pepper. Drizzle with a tablespoon more of olive oil and serve.
Notes*If you cannot find garlic scapes use your favorite pesto recipe instead *Use this recipe as a guide and adjust measurements and ingredients as necessary. *Always taste test as you go.