1 cooked chicken breast, diced into ½ inch chunks (you can also use a raw breast)
½ cup cooked broccoli, chopped
¼ heavy cream
¼ cup skim milk
Parmesan cheese for serving
Instructions
Place the scapes, oil, pine nuts, basil, parsley, Parmesan, and salt and pepper in the food processor and process until completely blended into a sauce.
Boil the pasta according to package instructions then drain when it is done.
While the pasta cooks, cook the mushrooms in a skillet with a little oil. If you are using raw chicken, cook that with it until cooked through.
Add ½ cup of the pesto mixture, milk, and cream to mushroom mixture and stir over medium heat for a minute or two, so the scapes cook enough to lose their bitterness. Stir in the broccoli.
Toss the sauce with the pasta and serve with additional cheese.
Freeze the rest of the pesto to use another time.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/garlic-scape-pesto-pasta/