Friday, July 2, 2010

Garlic Scape Pesto with Lamb’s Quarters, Sun Dried Tomatoes, and Black Olives over Whole Wheat Fusilli Recipe

You know you’ve seen a lot of soccer when you’re watching a live game in the park, and, for a brief moment, after a man goes down grabbing his ankle, you think you’ll see the instant replay. The World Cup is both the highlight of my life every four years, and also absolutely disorienting. I’ve been sipping beer at ten in the morning, making friends with fans at local soccer spots, and contemplating traveling far into Queens to a steakhouse for the most authentic Argentina match watching experience. At eight in the morning on a Saturday. There may be something wrong with me.

But, in addition to the soccer watching mania, I have also been cooking and eating a lot. I made bread, twice, even in ninety degree heat; I mixed up some garlic scape pesto which I tossed with whole wheat pasta, fresh lamb’s quarters, sun dried tomatoes and black olives, and I offered a lima bean salad succotash with fresh corn and tarragon to guests at a potluck birthday party cookout in my building. And now that the day’s beautiful games are finished, I’ll begin the blogging catch up. Here goes...

Garlic Scape Pesto with Lamb’s Quarters, Sun Dried Tomatoes, and Black Olives over Whole Wheat Fusilli Recipe

one bunch garlic scapes, about ten stalks
3/4 cup pine nuts
3/4 cup olive oil
1 cup parmigiano reggiano, grated
salt, to taste

one bunch lamb’s quarters, or spinach, or arugula, or another green of your choosing
1 to 1 1/2 cup sun dried tomatoes, soaked in warm water, and chopped
1 to 1 1/2 cup oil-cured olives, pits removed

1 pound whole wheat pasta, cooked according to package directions (I used fusilli)

Pulse the garlic scapes in a food processor until smooth. Add the pine nuts and the olive oil, and process until a smooth paste forms. If the pesto is too thick, add more olive oil. Add the grated parmigiano reggiano, and mix until combined. Add additional salt, to taste, if necessary.

I spooned some of this pesto over cooked whole wheat pasta, added a little of the pasta’s cooking water, stirred in the leaves from several stalks of lamb’s quarters (you could use spinach, or another green of your choosing), and tossed the pasta with some chopped sun dried tomatoes and black, oil-cured, olives.


Bo said...

I quit watching when USA was eliminated...This looks really delicious.

Banu said...

Aw, thanks, Bo. I was sad about the USA, but there's lots of good stuff to see still, while munching on some garlic scape pesto pasta...

mrlunch said...

What's the green that used in the photo?!?! This looks amazing. Gonna make it this week!

Hathor's Bath said...

I'm really intrigued by garlic scape - I've never heard of it, but I think I may want to grow some. We have wild garlic here which comes forth in the spring here near New Forest, and I used loads of the leafy stuff in nearly everything, I enjoyed it so much. Cheers for the recipe!

(I must be the only person on the planet who couldn't care less about the World Cup...I've been keeping my head down in case I'm tried for treason as a result)

Richard said...

I think the biggest thing about this blog is the fact that Banu broke the news that the World Cup is still going on! I thought it was over after the US lost! ;p

jaz@octoberfarm said...

ugh...i just used the last of my garlic scapes this morning in an omelet. i would have loved to have tried this recipe! i am right with you with this soccer thing. and guess what? i never watched a soccer game in my entire life before this world cup. i knew nothing about the sport and now i am an addict!!! what the hell am i going to do with my life for the next 4 years?

ChocoMilk said...

Delicious... although you might have to start cooking Dutch food (what a surprise, right??) either way is there any way you could do this vegetarian? My sister's a vegetarian (she writes all about it at ) and she'd love this kind of dish I'm sure.

Queenplinker said...

This was wonderful! I had to make substitutes, but just wonderful! I've been collecting lamb quarter recipes for awhile. I LOVE yours!

Really inspired to get more people eating and growing lamb's quarters. I blogged about it using your photo with credit. I hope you don't mind. If it's a problem,just let me know :0)

Have a great weekend,
thank you again,

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RSA Course said...

Oh my god my mouth is watering! Yum yum yum! I love making nice, thick pesto ;)

Mimi said...

Good to see you back!
Ireland didn't even get to the finals, but I still watched a little bit, soccer is great to watch, and i do same as you about playback.
This recipe looks and sounds lovely.

Chef E said...

I have friends who are absolutely obsessed with the games! This looks great, and the foraged berries below, I am on my way to read that.

I have been so busy, now I have to catch up on all you wonderful blogs!

Amigo kit said...

Excellent blog, sadly thre's no more updates.

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