Into the Dog Days of Summer- A recipe

Deep Root-67
Deep Root-67

Summer came like a freight train last week. If I'm being perfectly honest, I turn into a bit of a waste of a human when the thermometer hovers near 90. And just when I thought the heat wave was over, here we are again. Today's 91 degrees felt like a perfect opportunity to come inside and share a delicious recipe with all of you.

Last week I arrived to my boyfriend's house desperately hungry. It had been quite a busy day and I had forgotten to eat lunch. Faced with the decision of whether to go for ice cream or have him make something at home, I left it up to him. I was too hungry to make any decisions. "How about "Garlic Scape and Sundried Tomato pesto pasta?" he suggested. I wasn't sure I could wait for something so fancy but I didn't want to seem like too much of a hungry monster, so I agreed.

About twelve minutes later, there was one of the most delicious meals I've ever had sitting in front of me.

Sundried Tomato and Garlic Scape Pesto Pasta

Ingredients

1/2 bunch Garlic Scapes

1 jar -or homemade-of Sundried Tomatoes, drained

1/4 cup pine nuts (or walnuts or sunflower seeds)

1/4 cup Olive Oil

Salt to taste

1 lb pasta

Pecorino or Parmesan Cheese

1 lb Deep Roots Farm Italian Sausage

Steps

Heat cast iron pan and cook sausage. Boil water for pasta. While waiting for the boil, combine garlic scapes, sundried tomatoes, pine nuts, olive oil, and salt into a blender. Blend on low or pulse until a chunky paste has formed. Cook pasta to directions on box. Mix pesto into cooked pasta, add slices sausage, and top with fresh cheese. Serve and enjoy!