This recipe celebrates all things summer: Tomatoes! Squash! Basil! All the bright flavors in pasta form. It doesn't get much better than that. This recipes serves 2 hearty portions or up to 4 servings with sides.
INGREDIENTS:
- 1 lb yellow summer squash
- 3 garlic cloves
- Half a yellow onion
- 1/2 pint cherry tomatoes
- 2 tsp turmeric
- 1 tsp red pepper flakes
- 1 lb fresh pasta - any shape you’d like!
- 3 Tbsp pistachios
- 1/2 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice
- 2 Tbsp fresh parsley
- 2 Tbsp fresh basil
- 2 Tbsp grated parmesan
- olive oil
- salt & pepper
INSTRUCTIONS:
1. PREP & COOK VEGGIES
- Preheat oven to 400ºF
- Cut squash into 1” pieces
- Slice garlic cloves
- Dice onion
- Cut tomatoes in half and toss with 1/2 Tbsp oil on a sheet pan
- Once preheated, place tomatoes in oven for about 15 min, tossing once or twice, until blistered and browning
- Heat 1 Tbsp oil in a Dutch oven over med heat
- Add squash, garlic, onion, turmeric, red pepper flakes, and salt & pepper to taste, then cook until tender, about 20 min, stirring often
2. PURÉE SAUCE & BOIL PASTA
- Bring a pot of salted water to a boil for pasta
- Transfer squash mixture to a blender and purée until smooth, then taste and add salt & pepper if needed
- Once water is boiling, add pasta to water and cook according to instructions
- Drain pasta, reserving 1/2 cup pasta water
- Roughly chop parsley and basil
3. TOAST NUTS & FINISH SAUCE
- In a dry pan, toast pistachios over med heat for about 2 min, until golden and fragrant, then remove from pan
- Add squash purée back to Dutch oven over med heat and stir in Worcestershire sauce and about half of reserved pasta water
- Add cooked pasta and stir to coat for about 3 min, adding more pasta water if needed
- Stir in lemon juice
- Taste and add salt & pepper, if needed
4. GARNISH & GATHER
- Plate pasta in shallow bowls, spooning any extra sauce over top
- Split roasted tomatoes among bowls, scattered on top of pasta
- Garnish with toasted pistachios, herbs, and grated parmesan
