Garlic Scape Pesto Pasta with Sautéed Summer Squash: Seasonal Chef Recipe


July is here and bringing the beginning of beautiful summer vegetables. This week in my CSA share I found gorgeous summer squash along with garlic scapes and leeks. Pulling them all together with a quick and easy pesto. The summer squash is sautéed right in the same pan as the garlic scapes, and picking up all that great flavor left behind. Click this link: to read more about garlic scapes, and this link to see the: Garlic Scape Pesto recipe separately.

Garlic Scape Pesto Pasta with Sautéed Summer Squash Recipe

Yield: 4 servings

Garlic Scape Pesto Pasta with Sautéed Summer Squash Recipe

Garlic scapes will be around in the month of July, so look for them at the farmers market. A great way to enjoy it later is to make a pesto and freeze it in an ice cube tray.


  • 1 cup garlic scapes, cut in1” pieces, about 6 garlic scape stems
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • ½ lb. pasta, your choice of shape
  • 1 lb. summer squash, cut in ½” medallions, about 4 cups
  • 1 cup young leeks, 3-4 white, pale green and a little of the dark green
  • 3 garlic cloves, minced
  • 1 big juicy lemon, or 2 small ones
  • ¼ cup roasted sliced almonds, plus more for garnish
  • ¼ cup pecorino cheese, plus more for garnish


  1. Over medium heat saute the scapes with 1 tablespoon of olive oil and a good pinch of salt and pepper. Cook until they are slightly soft, about 3-5 minutes. Scrape into the bowl of your food processor and allow to cool.
  2. Place a pot of water on to boil. Then in the same sauté pan add a little more olive oil and sauté the leeks and garlic with a pinch of salt and pepper until just soft, about 3-5 minutes.
  3. Add the squash and lower the heat a little. Cook until it all gets nice and golden brown, but not mushy. Turn off the heat and leave in the pan. Add the zest and juice of ½ a lemon and toss. Taste for additional seasoning.
  4. While the squash is cooking add the pasta to the boiling water with a good seasoning of salt. In the time it takes to cook the pasta the squash should be done and the pesto made.
  5. Add the almonds and pecorino to the food processor along with a ½ teaspoon of salt and ¼ teaspoon of pepper. Process until finely ground. With the machine running add ½ cup of olive oil and about ¼ - ½ cup of pasta water. The water will help thin it out a little, just don’t let it get too watery. Add the remaining zest of the other half of the lemon and juice. Process to combine and taste for seasoning.
  6. Drain the pasta, reserving a little of the pasta water and place in a large serving bowl. Add enough pesto to coat the noodles and use a little hot pasta water the help distribute it well. Top with the sautéed squash and garnish with the reserved almonds and pecorino.


The pesto recipe will make about 1¾ cups of pesto. Take the leftover pesto and place in an ice cube tray and freeze for later.




About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply