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White bowl with honeycomb pattern full of farmers market green pasta. Garlic scapes, hunk of parmesan and a yellow patterned napkin in the background

Farmers' Market Green Pasta

This super green pasta is loaded with fresh farmers' market veggies and herbs. A flexible and easy recipe for enjoying summer produce!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Mains
Cuisine American
Servings 4 Servings
Calories 822 kcal


  • 1 lb pasta of your choice
  • 1 bunch kale stems removed or 2 cups leafy greens like spinach or arugula
  • 2-3 cups small broccoli florets
  • 1 bunch scallions
  • 1 bunch garlic scapes or 2 cloves garlic
  • 2 lemons zest of one, juice of both
  • 1 cup fresh soft herbs ½ cup packed each of basil and parsley
  • cup sliced almonds
  • ½ cup grated parmesan cheese
  • ½ cup good olive oil
  • 1 tsp salt
  • 1-1.5 cups starchy pasta water
  • Red pepper flakes to taste


  • Cook the pasta according to package directions until al dente. Set aside 2 cups of pasta water before draining.
  • Thinly slice scallions and separate white and light green parts and dark green parts (see post for substitutions)
  • Heat a tablespoon of olive oil in a large sauté pan and add in broccoli florets and white and light green parts of scallions. Add a splash of water, cover and cook for 3-4 minutes until bright green and tender crisp. Remove from heat and set aside.
  • In the bowl of a food processor add in leafy greens, nuts, salt, lemon zest and juice and pulse until broken down.
  • Trim bulbs off of garlic scapes and add to food processor, pulse until broken down.
  • Add in herbs and cheese. With the food processor running, stream in olive oil until everything is well combined. It will be a bit chunky.
  • With the food processor running, stream in pasta water until a thick, pesto-like consistency is achieved.
  • Add cooked pasta and sauce back to sauté pan with cooked broccoli and scallions and warm through over low heat. Add more pasta water to help coat the noodles if needed.
  • Garnish with red pepper flakes, dark green parts of scallions and more parmesan cheese. Serve.


Pasta keeps well in the fridge in an airtight container for 2-3 days.
See post instructions for all substitutions.
Leftovers can be gently reheated in the microwave or enjoyed cold or room temperature.


Serving: 1gCalories: 822kcalCarbohydrates: 101gProtein: 27gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 29gCholesterol: 11mgSodium: 1005mgFiber: 18gSugar: 15g
Keyword farmers' market pasta, garlic scape pesto, garlic scapes, Green pasta, how to use garlic scapes, pesto pasta
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