Pesto with Garlic Scapes

10 -12 garlic scapes, roughly chopped
1/3 cup extra virgin olive oil
leaves from one good sized bunch basil, rinsed and spun dry
1/4 cup spinach leaves or 2-3 tbsp parsley, chopped
1/4 cup toasted pine nuts plus some for serving
1/3 cup parmesan cheese, grated plus some for serving

1/2 pound cavatappi pasta cooked per package directions.

Using a food processor, pulse garlic scapes until chopped. Add olive oil and continue to process. Add basil and either spinach or parsley and continue to process. Add pine nuts and cheese. Process until well blended. If you need to thin out the pesto, add a little more olive oil.

Drain pasta and toss with pesto. Top with additional pine nuts and grated parmesan cheese.