Summer Squash Fettuccine W Garlic Scape Pesto

Garlic Scape Pesto:
1 cup garlic scapes, chopped
juice from half a lemon
1/2 teaspoon sea salt
3/4 cup extra virgin olive oil
Summer Squash Fettuccine: 
4 summer squash
1 cup chickpeas, cooked
1/2 pound cherry tomatoes, halved
basil leaves for garnish
freshly ground black pepper and sea salt (optional)
Add the garlic scapes to a food processor and pulse a few times until scapes are roughly mixed. Add the lemon juice, salt, and, with the motor running, add the olive oil in a thin stream until it is well combined and smooth.  Store in the refrigerator or freeze for later use.
Peel the squash into long ribbons (like fettuccine) using a vegetable peeler.  (Don’t use the insides with the seeds because it isn’t firm enough to hold together well.) Add 4 tablespoons of pesto (or more to taste) to a saucepan over medium heat.  Add the squash noodles and chickpeas and sauté for 1 – 2 minutes, until the noodles are “al dente” and not yet mushy.  Remove from heat, toss in the tomatoes, garnish with basil, and serve. Add freshly ground pepper as desired.
Serves 4 as a side dish, 2 as a meal.
From: http://www.fortheloveoffoodblog.com/2011/07/summer-squash-fettuccine-with-garlic.html

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