I recently received garlic-scapes in my CSA box and couldn't wait to try out this recipe.  This pasta is delicious hot or cold, you wont be disappointed! For this recipe you will need:

• 10 large garlic-scapes
• 1/3 cup pistachios, unsalted
• 1/3 cup parmesan cheese, finely grated
• 1/3 cup olive oil
• 1 pound cut spaghetti
• Victoria Taylor’s Anglesey or Australian Sea Salt to taste
• pepper to taste

Puree garlic-scapes, pistachios, parmesan,  salt and pepper in a food processor until finely chopped. While the motor is still running slowly pour in the olive oil.    This pesto will keep in the fridge for 1 week or frozen for a month. Boil the spaghetti according to the package directions and strain.  Add 2/3 cup of the pesto to the pasta and toss. Season with salt and pepper to taste. Best, Victoria