Cilantro-Pesto Pasta and Garlic Scape Dressed Salad

Our first CSA veggie box came in yesterday. We received two big bags full of spinach, three romaine lettuce heads, garlic scapes, green onions, cilantro, sage, turnips, beets, broccoli and zucchini. Together with some findings from Saturday's farmers market, I decided to make a green dinner.

I found this cilantro pesto recipe online, modified it slightly (using lemon juice instead of vinegar) and discovered how much of a tasty alternative to the tradition basil pesto it turned out to be (and equally as freezable). Perfect for when you aren't sure what to do with the remaining bunch of cilantro when you buy it for a tiny bit of guacamole, as I find I waste a lot of cilantro if I buy it. We currently have a ton of cilantro growing in our garden, so I am able to use that, too. It can be used in numerous applications, as a dipping sauce for fries, a condiment for tacos, burgers, sandwiches, an alternative to pizza sauce. Really, the applications are endless. Here, I used it simply as a pasta sauce. The garlic scape dressing was recommended by the farmer of our CSA (Angelic Organics), and was a perfect complement to a spinach, broccoli, carrot, tomato and rainbow radish salad.

Garlic Scape Dressing

from About.com.

• 2 garlic scapes, coarsely chopped
• 2 green onions, coarsely chopped
• 1 teaspoon honey
• 2 teaspoons Dijon mustard or similar brown mustard
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice •dash salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Use over spinach, lettuce or chard.

Fabulous Cilantro Pesto

Ingredients

• 1 (16 ounce) package farfalle pasta
• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cayenne pepper
• 1/2 cup walnuts or pecans
• salt to taste
• 1/2 cup olive oil
• Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

From: www.allrecipes.com