Garlic Scape Pesto Pasta

1: Cut garlic scapes into smaller pieces.

2: In a food processor, pulse garlic scapes, fresh basil leaves, toasted walnuts, grated parmesan cheese, lemon zest, lemon juice, salt, and pepper until minced.

3: Slowly add extra virgin olive oil while processing until desired consistency is reached.

4: Cook the sweet corn, burrata, and basil ravioli according to package instructions until al dente, saving 1 cup of pasta cooking water.

5: Sauté grape tomatoes in a pan until soft; season with salt and pepper.

6: In a large bowl, combine cooked ravioli, sautéed tomatoes, sun dried tomatoes, pesto, and some reserved pasta water to create a sauce.

7: Add chopped parsley and basil; stir to combine.

8: Sprinkle with grated Parmesan before serving.