Fox 8 Recipe Box: Garlic Scape Pesto Pasta

Hudson’s Restaurant and Thaxton’s Organic Garlic are teaming up for a Farm to Table Dinner. It’s at Thaxton’s Organic Garlic Farm on Saturday, June 22nd at 5pm. Tickets are $125 per person. Click here for tickets.

Recipe from Chef J.J. Altomare, of Hudson’s Restaurant

Garlic Scape Pesto Pasta (Serves 6)

Ingredients:

  • 6 oz Garlic Scape Pesto (recipe follows)
  • 24 oz Cream Sauce (recipe follows)
  • 30 oz Linguine pasta
  • 18 oz fresh Italian sausage links
  • 3 tbsp olive oil
  • 2 ripe tomatoes, diced
  • 6 oz parmesan cheese

Directions:

Fill a pasta pot half full of cold water. Salt the water generously. Bring water to a roaring boil and add pasta. Cook pasta until al dente. Slice the sausage links into ½ segments. Sear in sauté pan and begin to heat. Add the cream sauce and pesto into the pan and fully incorporate. Remove pasta from water and add to the sauce. Toss to coat pasta. Serve in a pasta bowl and garnish with diced tomatoes and parmesan cheese.

Garlic Scape Pesto

Ingredients:

  • 30 garlic scapes                                                               
  • ½ tsp black pepper
  • 1 bunch parsley
  • 2 oz fresh squeezed lemon juice
  • 1 tsp crushed red pepper
  • ½ cup walnuts
  • 1 tsp salt
  • 1 ½ cups olive oil

Directions:                                                                                                                                 

Cut garlic scapes into 1-inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.

 Hudson’s Cream Sauce

  • 1 qt heavy cream
  • 4 oz parmesan cheese
  • 2 cups half & half
  • 4 oz butter
  • 1 tsp salt
  • 4 oz flour
  • 1 tsp pepper

Directions:

Heat heavy cream and half & half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and whisk together. Place roux (butter and flour mixture) in a 300˚F oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well.

Garlic Scape Pesto

  • 15 garlic scapes
  • ½ tsp black pepper
  • ½ bunch parsley
  • ½ lemon, squeezed
  • ½ tsp crushed red pepper
  • ¼ cup walnuts
  • ½ tsp salt
  • ¾ cup olive oil

Directions:                                                                                                                                 

Cut garlic scapes into ½ inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.