It’s always exciting when the farmers’ market stands start to show signs of spring and summer. Often, though, this produce doesn’t stick around for very long, so you need to take advantage when it’s available. One way of making spring last a little longer is to make pesto from some of the best seasonal offerings – in this case, green garlic (also known as young garlic that boasts a milder, more delicate flavour) but you can easily substitute for garlic scapes or ramps – then freeze to relish the flavours even when they’ve disappeared from the market.
The best thing about this recipe? Even though it features a few different components, if you multitask, it’s ready in about 30 minutes – leaving you more time to enjoy those lovely longer daylight hours we’re all so grateful for this time of year.
ingredients
Pasta
Roasted Tomatoes
Pesto
Assembly
directions
This makes approximately 1 cup of pesto, which is more than you’ll need for this recipe.
Pre-heat the oven to 400˚F.
Line a baking tray with parchment paper and lay the tomatoes in a single layer on the tray.
Drizzle with a little olive oil and season with salt and pepper.
Roast the tomatoes for 15 minutes, remove from the oven and set aside.
While the tomatoes are roasting, prepare the pasta. Cook according to the directions on the package. Drain and set aside.
Make the pesto: Clean and trim the green garlic, and roughly chop. Place the green garlic in a food processor with the Parmesan and the pumpkin seeds. Start processing the mixture, slowly pouring in the oil until you reach your preferred consistency. Season to taste with salt.
Add approximately ½ cup of pesto to the pasta, using tongs to toss so the pasta is completely coated. Season with flaky sea salt and freshly ground black pepper.
Divide the pasta between four bowls, and top with the roasted tomatoes. Serve with freshly grated Parmesan and fresh basil leaves.
