Pasta of choice
Parmesan cheese, 25g grated for the pesto with a bit left over to shave for topping
Chickpeas, half a tin
Basil leaves, a good handful
Flat leaf parsley, another good handful, leaves separated from stalks. Stalks are for the pesto, leaves for the garnish.
1/2 Lemon juice
3x Garlic scapes, chopped up
1/5 tbsp Cold pressed rape seed oil
Good pinch of salt and pepper
1. Cook the pasta as per packet instructions
2. To make the pesto simply bung all the remaining ingredients into a food processor and whiz it up.
3. When the pasta is cooked drain it but leave a little bit of water in the bottom of the pan. Mix through a good spoonful of the pesto then plate up. Top with parmesan shavings, parsley leaves, a dribble of rapeseed oil, some cracked black pepper and sea salt.
|Garlic Scapes courtesy of The Garlic Farm|