Summer Squash with Mint Pasta
Source: Dario Barbone, Baia Pasta
This recipe was demonstrated for CUESA’s Market to Table program on August 6, 2017.
Makes 4 servings
4 medium yellow summer squash (or zucchini)
Extra virgin olive oil to taste, about 3 tablespoons
2 garlic cloves, peeled, whole
1 pound Baia Pasta whole spelt twins
1 cup fresh spearmint leaves, torn
½ cup grated pecorino or ricotta salata
Freshly ground black pepper, to taste
Cut squash in half lengthwise, then cut into 1-inch thick half rounds. Add extra virgin olive oil, garlic, and the squash to a hot sauté pan over medium-high heat, and gently sauté until both sides of the squash are browned, about 5 minutes (do not put a lid on the pan, so the squash remains a bit crunchy). Taste and adjust with salt after cooking. In the meantime, heat a medium-sized pot of water about ⅔ full over high heat, add a handful of salt, and bring to a boil. Add the pasta to the water, and cook until al dente, about 7 minutes. Set aside about ¼ cup of pasta water. Drain the pasta and toss it into the pan with the squash and cook for 1 or 2 minutes over medium heat, adding a splash of pasta water. To finish, add a handful of mint and grated cheese, along with a generous sprinkle of black pepper.