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.
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 |
- 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
- 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!
For the oil, I probably used no more than 1/4 cup. I eye-balled it, and stopped once I got the consistency I wanted. The quantity will depend it you want a dried or more liquidy pesto.
Want more Queen of Quinoa in your life? Don’t forget to connect with me!
Like me on Facebook
Follow me on Twitter
Pin with me on Pinterest
And get all my recipes delivered right to your inbox by subscribing to the Queen of Quinoa!
This recipe has been shared on: Slightly Indulgent Tuesdays
The post Zucchini Pasta with Garlic Scape Pesto appeared first on Simply Quinoa.