Garlic scapes and asparagus shine in this salad from Sheela Prakash’s new cookbook ‘Salad Seasons’
⅓ cup extra-virgin olive oil1 package fresh or frozen cheese tortellini1 small head radicchio , halved lengthwise, cored, and thinly slicedFreshly shaved pecorino Romano cheese, for servingBring a large pot of salted water to a boil over high heat. Meanwhile, make the garlic scape pesto.Place the garlic scapes and pistachios in the bowl of a food processor fitted with the blade attachment and pulse a few times until roughly chopped.Add the olive oil, cheese, and lemon juice.
Reprinted with permission from Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash, copyright © Rizzoli, 2023. Photographs by Kristin Teig, copyright © 2023.Thanks for signing up!Oops. Something went wrong. Please enter a valid email and try again.
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