Despite the summer months of "low-carb", I still try to incorporate fresh pastas into my diet. I prepared this simple scapes pesto sauce tossed in rotelle under 10 minutes and is definitely a new favorite of mine.  Fresh, light, and full of rich, earthy flavors. Though garlic scapes have a more mild taste than garlic, the taste lingers on the breath just about the same. So, my advice would be to either make sure this is the last meal you have for the day or to replace half the scapes from the recipe with fresh basil.

Another recommendation for preparation is to make sure you thinly slice the scapes, the thinner the better.

-- Garlic Scape Pesto Rotelle makes about 1 cup; serves 4

1 bunch of garlic scapes, finely chopped (about 1 cup) 1/2 cup grated parmesan reggiano, extra for serving 1/4 cup pine nuts, toasted 1/2 cup quality olive oil salt and pepper to taste 1 cup of peas Rotelle pasta

Prepare pasta to al dente (about 9-10 minutes). At the 8-minute mark, add peas. Drain and let cool.

Prepare pesto. In a food processor pulse together scapes and pine nuts. Slowly add olive oil to the processor. Then pulse parmesan. Season with salt and pepper then mix into pasta and peas.

Serve with freshly grated parmesan reggiano.