Tuesday, June 18, 2013

Garlic Scape Pesto + Leftovers Idea + Bonus Pic!

Fresh garden garlic scapes, EVOO, pine nuts, salt and pepper? Meet the Magic Bullet.

After pureeing roughly 3/4 cup chopped garlic scapes with an equal amount of olive oil, 1/2 cup pine nuts and salt and pepper (just to taste - you won't need much salt), the creamy result is mixed with 1/4 cup grated Parmesan cheese. Garlic Scape Pesto is a minimalist creation so use the best of each ingredient you can reasonably afford.


Garlic Scape Pesto tossed with hot whole wheat pasta elbows and served alongside roasted broccoli and grape tomatoes with tahini dressing.

Now let's deal with the delicious leftovers. Any pasta chillin' in the fridge will work. Beat 3 organic and cage-free eggs with 1 T. of water. Set aside while you heat 1 T. of olive oil in a non-stick skillet over a medium-low flame. Season the beaten eggs with some salt, black pepper and fresh chopped tarragon if you have it. Pour into skillet and cook until just set, as you would any other omelet. When the eggs are just still shiny on the surface add 1/2 - 3/4 cup of cooked and dressed pasta of choice. (See pic below). Cook for 1 more minute and carefully fold omelet.


Your Pasta Omelet may break or tear. First Rule: Never Worry. Perfection is Boring. Season as needed with additional salt and garnish with snipped dill or chives.

Chinese take-out leftovers (above; Broccoli with Fried Tofu in Garlic Sauce, Brown Rice and Cold Sesame Noodles) dress up nicely for lunch the following morning when accessorized with shiso and rau ram leaves.

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