Prepare the Garlic Scape Sauce: In a food processor, combine the chopped garlic scapes, toasted pine nuts, fresh garlic cloves, Parmesan cheese, salt, and pepper.

Slowly stream in the 1/2 cup of olive oil while the food processor is running until a thick, slightly textured sauce forms. Taste and adjust seasoning if necessary. Set aside.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until perfectly al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

Combine: Drain the pasta well and immediately return it to the hot pot over low heat. Add about half of the prepared garlic scape sauce to the pasta. Toss to coat evenly.

Emulsify and Serve: Add the reserved pasta water, about 1/4 cup at a time, tossing continuously until the sauce emulsifies and lightly coats the pasta beautifully. Add more sauce if desired. Serve immediately, drizzled with a little extra virgin olive oil and perhaps a sprinkle of fresh Parmesan.