The chard in the garden is slowing down but I harvested that along with some garlic scapes and sugar snap peas for a delicious pasta this week. I used the chard and scapes to make this pesto and I sauteed the peas with some orange bell peppers and tossed it all with pasta and fresh mozzarella. It’s a much gentler sweeter version of pesto than that made with basil and garlic.