Ingredients
For the pesto:
Handful of basil
2 - 3 sprigs thyme, stems removed
2 sprigs oregano, stems removed
10 garlic scapes, trimmed and chopped into large pieces
1/2 cup walnuts
1/2 cup grated grana padano cheese
Approximately 1/2 cup extra virgin olive oil
Pinch Kosher salt
To finish the salad:
8 ounces mini farfalle pasta
1 pint grape tomatoes, halved
8 ounces small bocconcini (fresh mozzarella balls)
Preparation
Start by preparing the the pesto. Combine the basil, thyme, and oregano leaves in a small food processor. Add the garlic scapes, walnuts, and grana padano cheese. Pulse until everything is roughly chopped. Gradually continue processing, while streaming in the olive oil, until the pesto is smooth. Season to taste with the Kosher salt.
Meanwhile, cook the pasta according to the package directions. Drain and rinse with cold water. Transfer the pasta to a large mixing bowl. Add one cup of the pesto and mix it with the pasta. Stir in the tomatoes and the bocconcini.
Serve at room temperature or refrigerate and serve chilled.
