- Linguine (preferably fresh) cooked al dente, enough for four people
- 24 scapes
- 5 or 6 anchovy fillets
- 50-75 ml good quality olive oil
1. Puree the scapes and anchovies in a food processor or blender, adding enough olive oil to create a smooth, sauce-like texture.
2. Toss the hot, cooked pasta with the pesto. Serve hot with grated parmesan cheese and fresh ground black pepper.
Variation: Add a teaspoon of Dijon mustard to the scape and anchovy paste before adding the olive oil.
Note: Serve with crusty bread, a tossed salad with vinaigrette dressing and red wine.