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Summer Pasta with Garlic Scape Pesto
Ingredients
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9 ounces gluten free penne pasta, or your favorite gluten-free pasta
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2 tablespoons extra virgin olive oil
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1 medium yellow onion, cut julienne
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1 cup cherry tomatoes, halved
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5 ounces of shiitake mushrooms, sliced and with stems removed, about 1 1/2 cups
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6 ounces frozen artichoke hearts, thawed, quarter if whole and squeeze out excess liquid, about 1 cup
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2 cups baby spinach or 1 1/2 cups chopped frozen spinach can be substituted
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1/4 cup garlic scape pesto, see separate recipe
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1/4 cup grated parmesan cheese
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1/2 cup chopped basil leaves
Preparation
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Put a large pot of water on to boil to cook the pasta. Read the directions on the pasta package to see how long the pasta takes to cook. Time the cooking of the pasta so it is finished at the same time as the vegetables in the next step are finished. Cook pasta according to package instructions at the appropriate time.
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Warm the olive oil in a medium/large skillet. Add onion and saute
over medium/low heat for about 5 minutes or until it softens and becomes translucent. Add the tomatoes and continue
to cook for an additional 8-10 minutes or until they break up a bit. Add the shiitakes and cook 5 minutes. Next add the
artichoke hearts, spinach and the garlic scape pesto and stir to break up the pesto. Cook until just heated through and
the spinach has wilted.
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Drain the pasta after cooking, reserving 1 cup of the water. Toss the pasta with the veggies in the skillet.
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Add enough of
the pasta water to create a sauce, adding less to make it thicker and more to make it thinner. Top with cheese and fresh basil. Serve!
