Garlic Scape Pesto with Orecchiette, Roasted Tomatoes, and Roasted Eggplant (one of those rare recipes that are not vegan)

Garlic Scape Pesto with Orecchiette, Roasted Tomatoes, and Roasted Eggplant

Garlic scapes are usually only available in June from your local farmer's market, so take advantage and enjoy these summer treats!

Ingredients:
1/2 cup fresh lemon juice
11 garlic scapes, green parts chopped into 1" pieces
2.5oz (70 grams) of fresh basil leaves
1/2 cup toasted pine nuts
1/2 to 3/4 cup freshly grated parmesan or parmigiano-reggiano cheese (grana padano would also work nicely)
1/3 cup extra virgin olive oil
1/4 cup water
3/4 pound cherry tomatoes, cut in half and roasted at 400F for about 20 mins
1 large eggplant, roasted at 400F for about 1 hour (i'd say this is optional ...)
1 pound orecchiette pasta

Method:
1. Roast eggplant: Coat eggplant in olive oil and prick with a knife on all sides. Roast at 400F for about an hour.
2. While the eggplant is roasting, make the pesto. Place pine nuts, chopped garlic scapes, basil leaves, lemon juice, and grated cheese in food processor and add olive oil as you are processing and then add water if you want the pesto to be a little thinner.
3. After the eggplant is done roasting, remove from oven and scoop out the flesh and place in a separate bowl. Discard the skin.
4. Roast the tomato halves: Place cut side up on the same pan that you roasted the eggplant on. Spray with a coating of olive oil spray. Sprinkle with fresh black pepper. Roast at 400F for about 20 minutes - until withered and slightly brown on underside.
5. While the tomatoes are roasting, cook the pasta. Boil orecchiette for about 10-12 minutes (until al dente).
6. When pasta is done, drain and combine in a large bowl with pesto, eggplant flesh, and roasted tomatoes.