Seasonal eating: linguine with garlic scape pesto, and spring greens

Garlic scapes are one of the true luxuries of early summer. They're the curly flower heads that form on hardneck garlic, and should be removed to encourage the plant to pour its goodness into the bulb rather than the flower head. They look a bit like the aliens are about to invade, but they're really pretty. They're edible, flower head and all. And they're delicious, with a spicy, peppery kick.

While wandering the garden yesterday, I also harvested the last of the asparagus heads I'll take from the crown (making I think about 8 meals we've had from that crown), and wanted to make a meal with the scapes, asparagus, mushrooms from the strawberry barrel and some early baby broad beans from the garden. The stereotypical thing to make from garlic scapes is pesto, and that seemed a great way to go.

A note on the pesto recipe: this makes enough for two meals. I used half in dinner last night, and froze the other half to savour another day.

Linguine with garlic scape pesto and spring green veg
(Serves four, takes about 20 minutes to cook)

For the pesto:
1 handful (about 100g) garlic scapes
5 tbsp pine nuts, lightly toasted
zest and juice of 1/2 lemon
5 tbsp olive oil
1 healthy pinch salt
5 tbsp (not quite 1/4 cup) grated parmesan - a great way to use the dried-out end of the cheese

For the pasta:
250 g linguine
1 tbsp olive oil
8 spears asparagus, cut into thin rounds leaving the tips uncut
1/2 cup sliced white mushrooms
1/2 cup shelled baby broad beans
12 baby plum tomatoes
1/4 cup white wine
1/4 - 1/2 cup grated parmesan

Put a large saucepan of water on to boil and make the pesto. Add the garlic scapes, pine nuts, lemon zest and juice, salt and olive oil to a blender and blend, adding water as required to allow the mixture to move. Add the parmesan and quickly blend again. Divide mixture in half and set half aside to use in another dish.

Cook the linguine according to the directions on the packet. Heat the olive oil in a large saute pan and add the asparagus, mushrooms and broad beans. Saute for 1-2 minutes then add the wine and reduce for 1-2 minutes. When the pasta is almost cooked, add the pesto and taste to adjust seasoning. Add a grinding of black pepper. Drain the pasta and toss through with 1/4 cup parmesan, stirring to coat the pasta well with the sauce. Serve with remaining parmesan on the side.

If you're pairing this with wine, make it something robust. I tried pairing it with a Voigner, which did the poor wine no favours at all.