20 Min

• 1 lb Fresh Spaghetti
• 1 bunch Garlic Scapes, roughly chopped
• 1/3 cup Unsalted Almonds (or nut of your choice), roughly chopped 
• 1/3 cup Finely Grated Parmigiano Cheese
• 1/3 cup Olive Oil
• Sea Salt and Freshly Cracked Black Pepper

Purée garlic scapes, nuts, Parmesan, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper in food processor until very finely chopped. With motor running, slowly pour oil through opening. Season pesto with sea salt and pepper, to taste. 

In large pot of heavily salted boiling water, cook spaghetti until al dente. Before draining pasta, reserve 1 cup pasta water,. Whisk together 2/3 cup of pesto and reserved pasta water and toss with spaghetti. Season with sea salt and pepper and serve immediately 

Keep any extra pesto, covered, in fridge 1 week; or frozen up to 2 months.