Garlic Scape Pesto on Spinach Linguine

Ingredients

• 1 (16 ounce) package spinach linguine
• 0.5 pint grape tomatoes, cut into thirds
• 0.5 cup freshly grated Parmesan cheese
• 0.5 cup garlic scapes, chopped
• 1/3 cup olive oil
• 0.25 cup fresh basil leaves
• 4 sun-dried tomatoes
• 0.5 lemon, juiced
• salt and ground black pepper to taste
• cooking spray
• 1 (10 ounce) bag baby spinach leaves

Steps

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Meanwhile, place grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil, sun-dried tomatoes, and lemon juice in the bowl of a food processor; pulse until smooth. Season with salt and black pepper.
3. Coat a large skillet with cooking spray; place over medium heat. Add spinach leaves; cook until slightly wilted, about 3 minutes. Add linguine and pesto; stir to coat with sauce. Cook until hot, 2 to 3 minutes.