INGREDIENTS:
- 1 package Taste Republic gluten-free fusilli
- 3/4 cup garlic scapes, chopped
- 1/2 cup almonds (raw and unsalted
- 3 cups arugula
- 1 cup basil leaves
- ½ cup sunflower oil
- ¼ cup cup extra virgin olive oil
- ⅓ cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon lemon zest
- Salt, pepper
DIRECTIONS:
To make the pesto:
- Bring a pot of water to a boil. Add the garlic scapes and keep at a lively simmer for 3 minutes, until vibrant green and just tender. Drain.
- Add the cooked garlic scapes and almonds to the bowl of a food processor. Pulse quickly 10-12 times, until roughly chopped. Add the arugula and basil leaves and pulse 10 more times. Use a rubber spatula to scrape down the sides of the food processor.
- With the motor running, stream in the sunflower oil and olive oil slowly, until the ingredients form a thick paste. Scrape the pesto into a mixing bowl and fold in the grated cheese and lemon zest. Season to taste.
To make the pasta:
- Bring a pot of salted water to boil on the stovetop. Cook pasta according to package directions, then immediately drain, reserving ⅓ cup of pasta water.
- Add the pasta back to the pot, along with the pesto and cooking water. Stir, over low heat, until the pesto has thinned out and coats the pasta.
- Serve, topped with extra Parmesan cheese.
Tips:
- The recipe makes more pesto than you’ll use for this dish; you can also use it as a spread on sandwiches, and also thin it out as needed with a little cool water.
- This pesto is very thick — adding the pasta cooking water thins it out.
P.S. Want some other easy pesto options? Try this Cauliflower Pasta with Pesto or Radish Top Pesto!
