Stracci Toscani with Garlic Scape Pesto and Fresh Peas
8 garlic scapes, tough end trimmed and discarded, cut into small pieces
6 sprigs mint, leaves picked
1 large handful pea shoots, about 1 cup, plus a few more shoots for serving
3/4 cup extra virgin olive oil, plus more for serving
1 teaspoon sea salt, plus more for pasta water and seasoning
1 pound Stracci Toscani, or pasta of choice
3/4 cup English peas
Grated Parmesan cheese, for serving
Place scapes, mint leaves and pea shoots in a food processor. Slowly add olive oil, pulsing as you go, until mixture forms a smooth paste. Season with sea salt. Cook pasta according to package instructions. Add peas during the last minute or two of cooking. Remove from heat and drain. Toss hot pasta with garlic scape pesto. Serve with pea shoots, parmesan and an extra drizzle of olive oil.