Directions:
- Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
- In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
- From The Farm by Ian Knauer. Copyright © 2012 by Ian Knauer; photographs copyright © 2012 by Hirsheimer & Hamilton. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.83 Kcal (2026 kJ) | ||
| Calories from fat | 189.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.08g | 32% | |
|---|---|---|---|
| Cholesterol | 11.71mg | 4% | |
| Sodium | 82.94mg | 3% | |
| Potassium | 238.02mg | 5% | |
| Total Carbs | 58.58g | 20% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 15.47g | 31% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.5mg | 14% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 446.44 Kcal (1869 kJ) | ||
| Calories from fat | 175.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 32% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 4% | |
| Sodium | 76.53mg | 3% | |
| Potassium | 219.63mg | 5% | |
| Total Carbs | 54.05g | 20% | |
| Sugars | 2.59g | 11% | |
| Dietary Fiber | 2.72g | 12% | |
| Protein | 14.28g | 31% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.3mg | 14% | |
| Calcium | 21.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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