Spinach and Garlic Scapes Pesto with Tortellini! THE most delicious meals we’ve had this week!!
The tortellini was made from scratch, and you can check out the recipe here.
So, the tortellini was filled with homemade ricotta and asiago cheese, and some delicious herbs too! The pesto is flavorful and has a delicious bite to it, provided by the garlic scapes.
CREAMY CREAMY CREAMY! Creamy pasta is like my favorite!!
This was so delicious, my husband Brian was raving about it! And he is usually pretty honest (brutally honest) about my cooking! I do appreciate some brutal advice though, cause that’s how we grow, right?
Anyway, have you ever tried garlic scapes?
It’s in season right now, so we can find it at the farmer’s market around my area! We go every single week to the farmer’s market, because they have the best produce ever!! I love getting fresh goat cheese at the farmer’s market, listening to the local musicians playing, buying some delicious lion’s mane mushrooms! My family has the best time at the farmer’s market!
So, if you find some garlic scapes, you should give them a try in your cooking.
Garlic Scapes are the flower bud of the garlic plant. They taste just like garlic!
The best thing I like to make with them is pesto! Every year I buy a bunch, make pesto, and freeze!
Anytime I make pesto, you best believe I am going to make extra to freeze, because it’s so handy. I freeze my pesto in ice cube trays, so this way the pesto can be portioned for easy use. I add some to pasta, sandwiches, stir fry, etc…
I like to slowly add my olive oil to the pesto while the blender is running, to make for a CREAMY sauce!
It’s the freaking best!
Making pesto can be very versatile, you can use different nuts, different cheese, different greens. For my nuts, this time I picked pine nuts. You can use almonds, cashew, pistachio…
As for the cheese, I used Asiago, since I filled the tortellini with some Asiago as well. You could use parmesan, pecorino, etc.
And finally, for my greens I mixed the garlic scapes, with spinach, and basil. Traditionally, people will use just basil. I like to use kale, arugula, spinach, etc… Let your imagination get free and wild!
If you notice on the back of this photo, there’s my sourdough bread I made on the same day I made this dish. What a fabulous coincidence of the universe that I would make pesto the same day I would make sourdough bread! I did not hesitate to eat a delicious slice of thick, crusty sourdough bread with my amazing pesto! I was in heaven!
If you want to try one of my sourdough bread recipes, I’ve got just the thing for you:
And other recipes on my mind this week:
Spinach and Garlic Scapes Pesto with Tortellini
- 1/4 cup pine nuts
- 3 garlic scapes sprigs chopped roughly
- 1 1/2 cup spinach leaves
- 1/2 cup basil leaves
- 2/3 cup olive oil divided
- 1 cup shredded asiago
- 1/2 teaspoon salt or more to taste
- 16 oz. tortellini
- Place pine nuts in a non stick frying pan, over medium high heat, and slowly toast pine nuts.
- Shake the pan around to move pine nuts and have them brown evenly.
- Toast pine nuts for 5-8 minutes, until they start to get slightly browned.
- Remove from pan.
- Place pine nuts, chopped garlic scapes, spinach leaves, basil leaves, and 1/3 cup of olive oil in a blender.
- Pulse until combined.
- Slowly start to drizzle olive oil in, with blender running.
- This will emulsify the mixture and you’ll end up with a creamy pesto.
- Add asiago cheese and pulse a couple times to combine.
- Add salt to taste.
- Place cooked tortellini in a large frying pan. Add pesto and bring to a slight boil. Turn off heat. Serve with more pine nuts sprinkled on top, or with some more shredded asiago cheese on top.