spring pastaWith warmer weather upon us, we are getting excited about the opening of our Farmer’s Markets. Shopping at local Farmer’s Markets offers many benefits. It strengthens our local economy; provides a greater variety of fresh, ripe seasonal foods that taste better and are nutrient-dense; provides an opportunity to get to know your neighboring farmer and ask questions; and it is better for the environment since local foods don’t need to be transported from far-away places.

With a mountain culture rich in self-reliance and independence, our local farmers know how to grow tasty, healthy foods.  Markets are opening soon. Be sure to stop by and check out the local produce, meet the farmers and ask questions. Below is a recipe that takes advantage of just a few of spring’s veggies. Enjoy!

Pasta with Garlic Scape Pesto and Fresh Peas


1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 2 to 3 cloves of finely chopped garlic)

1/3 cup olive oil

1/3 cup roasted hazelnuts

kosher salt and freshly ground black pepper to taste

½ pound snap peas

1 cup peas

4 tablespoons finely grated parmesan

¼ cup mint leaves

1 pound spaghetti

Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped.   With the motor running, slowly add the oil.  Season the pesto with additional salt and pepper to taste.

In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking.  Reserve 1 cup of the pasta cooking water, then drain the pasta.  Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta.  To serve sprinkle with the parmesan and mint leaves.

Recipe: scalingbackblog.com