3.5
(28)
Your folders
Your folders

Export 4 ingredients for grocery delivery
Step 1
Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
Step 2
In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
Your folders

258 viewscooking.nytimes.com
5.0
(885)
Your folders

244 viewsfrompastatopaleo.com
4.7
(7)
Your folders

249 viewsallrecipes.com
4.6
(64)
Your folders

194 viewstheprairiehomestead.com
4.9
(11)
Your folders

267 viewsskinnytaste.com
5.0
(1)
Your folders

255 viewsvanillaandbean.com
4.7
(22)
Your folders

42 viewsalifewellplanted.com
5.0
(12)
Your folders

396 viewscountryliving.com
Your folders

129 viewsstephaniesdish.com
Your folders

57 viewsvanillaandbean.com
4.9
(16)
Your folders

216 viewsskinnytaste.com
Your folders

191 viewsfoodinjars.com
Your folders

200 viewsartofnaturalliving.com
5.0
(1)
Your folders

130 viewsthecuriouschickpea.com
5.0
(9)
10 minutes
Your folders
277 viewsclosetcooking.com
20
Your folders

64 viewssprigandspoon.com
45 minutes
Your folders

284 viewsepicurious.com
4.0
(2)
Your folders

239 viewsfoodnetwork.com
4.5
(84)
50 minutes
Your folders

135 viewstheseasonalhomestead.com
5.0
(1)