Step 1

Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside. Reserve some pasta water.

Step 2

Roast the cherry tomatoes: preheat the oven to 425 ºF. Toss the cherry tomatoes with the olive oil, salt, and pepper and turn out onto a small rimmed baking sheet. Bake for 20-25 minutes or until the tomatoes have burst, are juicy, and starting to brown or blacken in spots.

Step 3

Make the garlic scape pesto: In a skillet on low heat toast the walnuts for 5 minutes. Add the pine nuts and toast an additional 3-5 minutes until a both nuts are a shade darker and toasty smelling. Transfer the nuts to a food processor and add the nutritional yeast. Pulse until the nuts are finely ground. Add the garlic scapes, basil, thyme, salt, and pepper and process until the basil and scapes are finely chopped. Drizzle in the olive oil and process until your desired amount of creamy. Add the lemon juice and pulse to combine. Taste and adjust seasonings if desired. Makes a scant 1 1/4 cups pesto.

Step 4

Make the alfredo: heat a heavy bottomed pot over medium low and add the teaspoon of oil and chopped onion. Cover the pot and cook for 8-10 minutes or until the onion is soft. If the onion starts to brown lower the heat and add a splash of water. Transfer the cooked onions to a blender along with the soaked cashews and 2 cups of water. Blend until smooth and creamy, then add the nutritional yeast, garlic, salt, pepper, and lemon juice and blend until smooth.

Step 5

Pour the alfredo sauce back into the pot and bring to a low boil. Turn the heat down and let the sauce simmer for 3-5 minutes or until thick. Stir to prevent clumping and keep the bottom from burning. Turn off the heat and mix in 1/2 - 3/4 cups of garlic scape pesto into the alfredo to taste. Cover the pot and set aside until the pasta is ready.

Step 6

Make the grilled garlic scapes: Heat a grill pan or skillet over medium high heat and lightly grease. Grill or fry the scapes, flipping occasionally, until charred in spots and tender about 8-10 minutes. Chop the scapes into ~2" pieces.

Step 7

Serve: Toss the pasta with the alfredo sauce, thinning out with reserved pasta cooking water as needed. Top with extra pesto, oven roasted cherry tomatoes, and the chopped garlic scapes. Enjoy!