Spaghetti with Garlic Scape Pesto and Tomatoes
A bright, simple summer pasta that celebrates the season: al dente spaghetti tossed with a garlicky green pesto made from garlic scapes, fresh cherry tomatoes, and a quick grind of pepper and grated cheese. This recipe is perfect when you have fresh produce on hand and want a fast, satisfying meal.
If you can’t find garlic scapes, make the pesto by substituting 2–3 cloves of garlic plus an additional cup of basil. The flavor will be slightly different but still fresh and vibrant.
Why this recipe works
This dish is easy and flexible. The garlic scape pesto adds intense allium flavor with a mild green freshness; cherry tomatoes bring acidity and juiciness, and the pasta is the perfect vehicle to carry everything. It’s quick to prepare, makes great leftovers, and is easily adapted for more protein, extra veggies, or a lighter presentation.
Yield and nutrition
Cuisine: Italian
Yield: 6 servings • Serving size: 1/6
Estimated nutrition per serving (as provided): Calories 327.1 kcal, Carbohydrates 53.5 g, Protein 10.3 g, Fat 11.7 g, Fiber 8 g, Sodium 121.7 mg, Sugar 1.3 g.
Ingredients
- 14 oz high-fiber spaghetti (or your preferred pasta)
- 5 tbsp garlic scape basil pesto (see note if substituting)
- 2 cups cherry tomatoes, sliced
- Kosher salt and freshly ground black pepper, to taste
- Grated cheese (Parmigiano-Reggiano or Pecorino), for serving
Equipment and prep
Large pot for boiling pasta, colander for draining, large mixing bowl or sauté pan to combine pasta with pesto, and a small bowl for holding reserved pasta water. Rinse and halve the cherry tomatoes; have cheese and pepper ready at the table.
Instructions
- Bring a large pot of water to a rolling boil. Salt generously — the water should taste like the sea. Add the spaghetti and cook according to package directions until al dente.
- Before draining, reserve 1/2 cup to 1 cup of the starchy pasta water. Drain the pasta well.
- Return the drained pasta to the pot or place it in a large bowl. Add the garlic scape pesto and the sliced cherry tomatoes. Toss thoroughly, adding a splash of reserved pasta water as needed to loosen the sauce and coat the noodles evenly.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper. Serve immediately with grated cheese on the side so each person can add as much or as little as they like.
Notes and tips
- Substitute: If garlic scapes are unavailable, substitute 2–3 cloves of fresh garlic and add about 1 cup of fresh basil to the pesto. You can also use a store-bought basil pesto in a pinch.
- Texture: Reserve pasta water to create a silky emulsion with the pesto — this helps the sauce cling to the spaghetti instead of pooling on the plate.
- Add-ons: For extra protein, toss in grilled chicken, sautéed shrimp, or cooked white beans. For more vegetables, stir in roasted zucchini or bell peppers.
- Serving: Garnish with extra basil leaves, a drizzle of good olive oil, and an extra crack of black pepper for brightness.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of water or olive oil, stirring until evenly heated. Because pesto can darken in the fridge, you may want to add a small spoonful of fresh pesto or a squeeze of lemon before serving to refresh the flavors.
Variation ideas
- Make it lighter by using zucchini noodles or a mix of whole-wheat and regular pasta.
- Add a squeeze of lemon juice to the finished dish for extra brightness.
- Make a chunky version by folding in roasted cherry tomatoes instead of raw for a deeper, sweeter flavor.
Final note
If you try this recipe, please leave a rating and comment so others know how it turned out for you. Feedback helps refine the recipe and supports sharing more simple, high-quality recipes for home cooks.