Ingredients:

  • 12 oz (340g) whole wheat or chickpea fusilli
  • 4 cups (950ml) water
  • 1 tbsp (15g) sea salt
  • 1 cup (60g) fresh garlic scapes, chopped into 1-inch pieces
  • 2 cups (60g) baby spinach, packed
  • 1/4 cup (30g) toasted walnuts or pine nuts
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (15g) nutritional yeast
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) crushed red pepper flakes
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Drop the chopped garlic scapes into the boiling water for exactly 30 seconds.
  3. Immediately remove the scapes with a slotted spoon and plunge them into a bowl of ice water to preserve the bright green color.
  4. Drain the scapes and pat them dry.
  5. Place the blanched scapes, baby spinach, toasted nuts, nutritional yeast, lemon juice, red pepper flakes, salt, and pepper into a food processor.
  6. Pulse until the mixture is coarsely chopped.
  7. With the motor running on low, slowly stream in the olive oil and process until the sauce reaches a velvety, smooth consistency.
  8. Cook the pasta according to package directions until al dente.
  9. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta.
  10. Return the drained pasta to the pot or a skillet over low heat, pour the garlic scape sauce over the pasta, and stir in the reserved pasta water one tablespoon at a time until creamy.