PASTA WITH SNAP PEAS, GARLIC SCAPE PESTO,

AND RICOTTA

1/4 cup pine nuts

3/4 cup basil

1/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic)

1/4 cup parmesan cheese

1/2 tsp sea salt, plus more to taste

2 tbsp extra virgin olive oil

1/2 lb penne pasta

1 tbsp butter

1 lb sugar snap peas, trimmed and sliced 1/4 inch thick

freshly ground black pepper

fresh ricotta, for serving

Toast the pine nuts in a small, dry skillet over medium heat until they start to smell nutty and turn golden, about 3 minutes.  Pour the nuts onto a plate to cool.

In the bowl of a food processor, combine the pine nuts, basil, garlic scapes, cheese and salt.  Process until the herbs are finely chopped and everything is mixed.  Add the oil and process until smooth.  Add salt to taste.

Bring a large pot of heavily salted water to a boil.  Add the pasta and cook until al dente.

While the pasta is cooking, melt the butter in a medium skillet.  Add the peas and a pinch of salt and saute until they are crisp-tender, about 3 minutes.

Drain the pasta, reserving about 1/2 cup pasta water and toss with the pesto and peas.  Add pasta water as needed so the pesto becomes more sauce-like.  Season with salt to taste.  Top with dollops of fresh ricotta and black pepper.

adapted from Cook This Now

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