Garlic Scape Pesto & Mascarpone Pasta with Sautéed Summer Squash, Broccolini and Chard

The perfect quick meal for a summer evening! Garlicky, flavorful pasta with plenty of early summer veg and a burst of lemon for brightness. Yum!

Feeds 2-4 people, depending on how hungry you are! Can also easily double the recipe for a big family

Ingredients:

½ lb. cavatappi pasta (or use whatever you have on hand)

1 tbsp. neutral oil

2 zucchini/summer squash, sliced into 1/8” slices

1 bunch broccolini, chopped into bite-sized pieces (leaves, stem, and all! Can easily sub broccoli)

3 medium-sized leaves swiss chard, chopped (spinach or kale would be a good substitute)

4 oz. mascarpone cheese (or sub cream cheese)

4 oz. garlic scape pesto (recipe below)

juice from one lemon

salt and pepper, to taste

Protein of choice, prepared how you like (optional; we used chunks of seasoned chicken breasts in this but you could do steak, pork chops/tenderloin, salmon, shrimp, fish, tofu, etc)

GARLIC SCAPE PESTO

1 bunch garlic scapes, chopped

1/3 c. pine nuts (or sub walnuts, pecans, almonds, etc)

1/3 c. shredded parmesan

juice of half of a lemon

a sprinkle of salt and pepper

1/3 c. olive oil

Directions:

GARLIC SCAPE PESTO: Add all ingredients except for olive oil to a small food processor and pulse until all ingredients are pulverized. Slowly add in the olive oil until it is fully incorporated. Set aside until ready to use or put in an airtight container in the fridge for up to a week. Also freezes well!

PASTA:

Bring a large pot of salted water to a boil over medium-high heat. Add in the pasta and cook according to package instructions. Reserve one cup of the pasta water (important!) and then strain and rinse. Set aside.

Meanwhile, in a large skillet, heat the tablespoon of oil over medium heat and add in the zucchini/summer squash slices. Let brown on one side and then flip and brown on the other side (2-3 minutes on each side).

Add in the broccolini (if you sub broccoli for this, it may take a few more minutes to cook through!) and cook with a lid on for 4 minutes, stirring occasionally.

Then add the chopped swiss chard and stir. Season with a sprinkle of salt and pepper. Put the lid back on and let steam for 2-3 minutes or until it begins to wilt.

Stir in the mascarpone cheese until melted and fully incorporated. Add in 1/2 cup of the pasta water and stir. There should be some extra sauce in the pan that is not coating the veggies. If not, add more of the pasta water. Stir in your pesto.

Then, add in the pasta and stir again. The sauce should be coating the noodles along with the veg; if you feel like you need more sauce or it isn’t coating, add more of the pasta water until it is.

Finally, add the juice from one lemon and stir. Taste and add salt! If the pasta tastes like it needs something, add more salt! It will bring out the pesto flavor. Plate up and add your choice of protein. Et voilà!