All right. You've got me. I made it with spinach and garlic scapes and not basil (the spinach and scapes both came from Saturday's Farmers' Market in Ann Arbor). It is mid-May, after all, not June. But yum, yum, yum. Serve it with a side of asparagus and you have a tasty, healthy meal made with Michigan-grown veggies. This serves two in my house.
8 ounces whole grain fusilli pasta (any curvy pasta will do) prepared per the package instructions
1/4 cup grated parmesan cheese plus more for serving
3 cups spinach (rinse it and spin it dry, then tear the leaves into smallish pieces, disgarding the thick stems)
1/2 cup garlic scapes, diced
1/4 cup olive oil
1/2 tsp sea salt
1/4 cup walnuts, toasted
1/4 cup pine nuts, toasted
1 cup great northern beans, rinsed (optional)
Toast 1/4 cup walnuts and 1/4 cup pine nuts on a baking sheet in a 350 degree over for about 20 minutes. You can boil water for the pasta at the same time. Reserve a little bit of the pasta water just in case.
To make the pesto, combine the spinach, olive oil, scapes, and sea salt in a food processor. You want it to come up with a good chop, but not mush. Add the walnuts and about 1/3 of the pine nuts and the cheese. Blend well.
Drain the pasta. Toss with pesto and the great northern beans if desired ( I like to add a little protein). Serve topped with additional parmesan and pine nuts.
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