I'm a pasta gal through and through. If you don't know my story and journey to becoming gluten-free, let me give you a quick snapshot.
Let me begin by saying I'm Italian. I have a big huge family and our activities are always centered around food. My grandmother makes a mean alfredo sauce. My uncle makes melt-in-your-mouth anitpastis. My mom makes the most amazing spaghetti gravy {sauce to all you non-Italians} I've tasted. This is the reason why I have pasta and tomatoes running through my veins, so you can imagine how difficult it was to give up gluten in my gluten-filled world.
I thought it was going to pasta that I missed the most when going gluten-free. No more shared pasta bowls with my 20+ family. Now it was my lonesome brown rice pasta, boiling on the stove by itself, carefully strained in a separate strainer and served in a bowl just for me. Sounds like a lonely existence doesn't it?
Well it can be if you let it, but a life of gluten-free food is also rewarding, satisfying and delicious. I wouldn't trade it for the world. Now, I prefer brown rice pasta and I've found other, healthy alternatives to the starch filled pasta that I used to adore.
Like zucchini. With pesto. Mmm…pasta and pesto. One of my all-time faves.
But there's something different about this pesto. Not only is it dairy-free but it's got a secret green friend accompanying the basil.
Garlic scapes.
For the longest time, I'd hear “garlic scapes” being tossed around, but didn't know what they looked or tasted like. So when I saw them at the Farmer's Market this weekend, sitting in a cute basket, all tangled up like little worms, I was intrigued. How could I not buy them? Green worms? Yes, please.
I did some Googling when I got home and found that they make an awesome pesto. This would pair perfectly with the rest of my Farmer's Market treats.
Like shelling peas. Picked that day by a lovely farmer in Northern Vermont. I'm a huge fan of peas – sugar snap peas especially {with cauliflower hummus} – and I knew these would come in handy.
Aren't they gorgeous? The bright green color alone makes my heart sing.
Other things I picked up at the Farmer's Market included:
- Tuscan Kale
- Swiss Chard
- A bag of Baby Kale {yummy alternative to plain old mixed greens}
- Sugar Snap Peas {the perfect Farmer's Market snack}
- Baby Carrots
- Purple Scallions
- Zucchini & Summer Squash
- Cucumber
- Basil & Cilantro
Notice a pattern? I'm turning into a green machine! And I'm loving every minute of it.
This recipe is so exception. All things green thrown into a bowl, bringing a health twist to one of my favorite Italian recipes on earth.
Zucchini Pasta with Garlic Scape Pesto
Ingredients
- 3 large zucchinis
- 1 cup shelled green peas
- 10 - 12 garlic scapes roughly chopped
- 1 1/2 cups packed basil
- 2 cloves garlic
- 1/2 cup walnuts
- 1/4 cup nutrition yeast
- Olive oil
- Salt & pepper to taste
Instructions
- Add the garlic scapes, basil, garlic, walnuts and nutritional yeast into a food processor.
- Begin to process and slowly add oil into the top, until you have a smooth consistency.
- Scoop into a separate bowl and set aside.
- Using either a spiral slicer or simply a mandoline slicer, slice your zucchini into pasta strips.
- Place in a large mixing bowl and top with the pesto.
- Carefully mix the zucchini noodles with the pesto, tossing until they are all coated with pesto.
- Serve into bowls and sprinkle with fresh peas.
- Enjoy with a little dash of red chili flakes for a little heat!
Notes
Nutrition
