Saturday, June 16, 2012

Pasta with Garlic Scapes Pesto, Sugar Snap Peas, and Ricotta

I couldn't resist the first of this season's garlic scapes at Jean Talon. The pesto in this dish is excellent and with some added prosciutto (optional) and ricotta, it goes from good to fantastic.

Pasta with Garlic Scapes Pesto, Sugar Snap Peas, and Ricotta (from Cook This Now)

1/4 cup pine nuts or walnuts
3/4 cup cilantro or basil leaves
1/2 cup thinly sliced garlic scapes
1/2 tsp coarse salt
1/2 cup olive oil
450g cavatelli or other pasta
1 tbsp butter
113g sugar snap peas, trimmed and sliced 1/4" thick
prosciutto, slivered
fresh ricotta (get the good stuff)

1. Over medium heat, toast nuts in a small, dry skillet until they start to smell nutty and turn golden, 3 minutes. Pour onto plate to cool.
2. In a food processor or blender, combine herbs, garlic scapes, cheese, and salt and process until finely chopped. Add nuts and oil and process until smooth.
3. Bring a large pot of water to a boil. Add salt and pasta and cook until al dente.
4. Meanwhile, melt butter in a skillet and add peas and pinch of salt. Saute until crisp tender, 3 minutes.
5. Turn off heat on peas and stir in prosciutto.
6. Drain pasta and toss with pesto. Top with peas and sprinkle with black pepper. Dollop spoonfuls on ricotta on top when you serve it.

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