Pasta with Spinach, Feta and Garlic Scape Pesto

Author A Cedar Down Farm Recipe


Garlic Scape Pesto

  • Makes about 1 cup
  • 10 garlic scapes , finely chopped
  • 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
  • 1/3 cup slivered almonds (you could toast them lightly, if you'd like)
  • About 1/2 cup olive oil
  • Sea salt

Pasta Ingredients

  • 1/2 lb spinach , washed and roughly chopped
  • 1/2 cup feta cheese , crumbled or cubed
  • 1/4 cup garlic scape pesto (recipe above)
  • 2 tbsp butter
  • 2 cups dry pasta , any shape
  • salt and pepper


  1. Bring a pot of salted water to boil. Add pasta and cooked until tender, about 10-12 minutes.
  2. Meanwhile, melt butter in a small skillet. Add spinach and cook until wilted. Throw pasta, spinach and feta cheese in a bowl.
  3. Add garlic scape pesto and toss so that the pasta is well coated.
  4. Taste and adjust with salt and pepper.

Garlic Scape Pesto

  1. Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt and a squeeze of lemon juice if you like.
  2. Pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months. I recommend you stock up!