Linguine with Creamy Scallion Pesto

Adapted by Farmer Dave’s from Poor Girl Eats Well.
1 8 oz. package linguine
1 bunch Farmer Dave’s scallions (or 2 bunches grocery store scallions), coarsely chopped.
1/2 c almonds, coarsely chopped
2 garlic scapes or 2 large garlic cloves
1/4 c olive oil
3 T parmesan cheese
2 T lemon juice
1/2 T sea salt
1/4 t ground black pepper
Extra olive oil for drizzling
Cook the linguine according to package instructions. Drain & drizzle with a bit of olive oil to prevent the pasta from sticking.  Set aside. 

In a food processor (or hand blender cup), combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth.


Check for seasoning and adjust according to taste.

Gently fold about 1 cup of pesto into the linguine and stir until well-coated.  Serve as a side or entrée with a couple sprinkles of extra parmesan cheese, and enjoy!