Garlic Scape, Nasturtium & Nettle Pesto Pasta
A seasonal twist on classic pesto, this pasta blends garlicky scapes, earthy nettles, and bright nasturtiums into a creamy, nutrient-packed sauce. Perfect for a quick weeknight meal or a garden-inspired dinner.
Ingredients
For the Pesto
- 100 g fresh nettles young tops, blanched and drained
- 80 g Garlic scapes chopped
- 30 g Nasturtium leaves and pedals
- 50 g Pecan nuts toasted
- 50 g Parmesan or vegan cheese grated
- 150 ml Olive oil
- 15 ml Lemon juice about 1/2 lemon
- Salt to taste
- Pinch of chili flakes optional
For the Pasta
- 300 g dried pasta
- Salt and olive oil for the water
Instructions
- Harvest & prep: Wearing gloves, pick the top 4–6 leaves of young nettles. Rinse thoroughly and blanch in boiling water for 1 minute to remove the sting. Drain and let cool.
- Blend the pesto: In a blender or food processor, combine blanched nettles, chopped garlic scapes, nasturtium leaves/petals, seeds, lemon juice, cheese (if using), and salt. Pulse while slowly adding olive oil until smooth. Adjust thickness with pasta water if needed.
- Cook pasta: In a large pot, bring salted water to a boil. Cook pasta according to package directions. Save 100 ml of pasta water before draining.
- Toss and serve: Mix pesto with hot pasta. Add a splash of pasta water to help coat the noodles evenly. Taste and adjust seasoning. Top with extra cheese, chili flakes, or lemon zest if you like.
Notes
- Freezing: Pesto freezes beautifully. Spoon into ice cube trays or small jars and freeze for up to 3 months. Skip the cheese if freezing and stir it in fresh when serving.
- Make it nut-free: Use sunflower or pumpkin seeds instead of nuts.
- Vegan option: Swap cheese for 1 Tbsp (15 g) white miso or 2 Tbsp nutritional yeast for depth and saltiness.
- No nasturtiums? No problem. Just skip or sub in a small handful of spinach or parsley for color.