Ricotta & garlic scape pesto fettuccine

Prep time 15 minutes Total time 25 minutes Serves 2 to 3

Garlic scapes are a fleeting seasonal pleasure. Turning them into pesto is great way to make the most of those few weeks of availability, and maybe stretch the season out a little. This pesto is quite versatile and can be used in just about anything you like, but it’s especially right for this pasta recipe. The blend of nordic shrimp, fresh lemon fettuccine, and garlic scape pesto is particularly well balanced and yummy.

 

- Marie des neiges Magnan

 

 

Ingredients

  • 1 bag of fresh lemon fettuccine from la Maison du Ravioli
  • ¾ cup New Brunswick Nordic Shrimp from Norref

Garlic scape, ricotta & pistachio pesto:

  • 1 bunch organic garlic scapes from Bio-Saveur
  • ⅔ cup sheep’s milk ricotta cheese from La Moutonnière
     
  • ½ cup organic raw shelled pistachios from Yupik
  • ½ cup Chilean olive oil from Olive Pressée
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  • Thaw the shrimp.
  • Start with the pesto (it can even be prepared a couple of days ahead as it keeps well in the fridge). Save 3 to 4 garlic scape stems, and set them aside for grilling later. Cut the rest of the scapes into small pieces. Blend all the pesto ingredients in a food processor until the consistency pleases you (leave chunks or purée it smoothe, it’s up to you).

  • Set the oven to broil. Place the 3 or 4 garlic scapes you set aside earlier on a baking sheet lined with parchment paper, and drizzle with olive oil. Grill them for a few minutes, keeping an eye on them to make sure they don’t burn, then set aside.
  • Cook the fettuccine until they’re “al dente”, and drain.
  • In a cooking pot set to low heat, cook the shrimp in a tbsp. of olive oil for a minute or two. Add 3 tbsp. of pesto (or more if you like), the pasta, and mix well. Add olive oil if needed. Serve and garnish each serving with a grilled garlic scape.

Note: You’ll have leftover pesto for your pizzas, sandwiches and salads.