Carbonara’d Garlic Scape Pesto

IMG_1447I know another pesto recipe? This one deviates from the previous one in that its main component is garlic scapes rather than basil. Garlic scapes are the stems from garlic plants and they’re delicious. Most abundant in early summer at farmers markets but usually found year round in asian markets. They spicy, fresh, and of course garlicy.

Musical pairing: Shai Hulud – Reach Beyond the Sun. Its the latest from a classic legend of a hardcore that has constantly pushed itself and evolved to become the beast that is today.  I’ve been listening to it a lot lately it parellels this sauce in that its refreshing yet angry at the same time, and much like your garlic breath will after you eat this, the hooks and rhythms will stick with you for a while after your last listen. “With just one spark – I can rekindle the sun!”

Pesto Ingredients:
1/2 lb Garlic Scapes ( cut into 1″ peices)
1/2 c loosely packed fresh basil
3/4 c toasted pine nuts
1 c olive oil
1 tbl capers
7 tbl grated cheese
1/4 tsp crushed red pepper
1/2 tsp black pepper
1/2 tsp lemon zest
1 tbl fresh oregano
1/4 tsp salt
1 tbl lemon juice

Combine all of the ingredients except the olive oil into a blender of food processor and start to puree. Once the mixture is reasonably pureed start adding the olive oil in a slow drizzle and puree until smooth. Thats it, you’re done.

If your pine nuts aren’t toasted, you can toast them very easily. Place a pan over medium high heat then add the pine nuts. Cook for 4-6 minutes, constantly moving them. You want them to get a little darker but remove them before they burn.

The Pasta Ingredients:
1 Cup Garlic Scape Pesto
1/2 lb Spaghetti
2 Egg Yolks
1/4 C Cream
4 Slices Bacon
1 C loosely Packed Baby Spinach (cut into 1/4″ strips)

Start a pot of salted water over high heat to boil and cook the pasta until it is very aldente – way more underdone than you would want to eat it. In a large pan, cook the bacon until crispy and set aside. In that pan with the bacon fat, you want 1-2 tbl of it (if you need more use olive oil) add the pesto and stir to mix with the bacon fat. Transfer the pasta to this pan and finish cooking, stirring regularly for about 4 minutes or until the past is done.

In a separate bowl whisk the egg yolks and cream, cut the bacon into 1/4″ strips and add it to the yolk and cream mixture.

Remove the pesto-pasta from the pan directly into the bowl with the cream, yolk, and bacon and mix well. Add the spinach and mix well again.

Optional Garnish:
Grated Cheese (I like Locatelli for this)
Pea Shoots

To serve, put some of the pasta in a bowl, grate the cheese over it and finish with the pea shoots – they add this awesome sweetness and freshness to the dish that is just awesome.

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