Oh, hello. Is anyone still there? Apologies for sporadic posting! I’m sad when I don’t post too. But this is a delicious little recipe that will hopefully tide you home gardeners over for a few days. I know you’re always looking for ways to use zucchini and basil. And as part of my mission to really eat everything we grow this year, so am I.
The first time I made this, I came up with the “recipe” whilst the water was boiling for the pasta. Srsly. It’s that simple. And it really tastes like summer, at least around these parts. The most important thing is that everything is ready to go before you start cooking the pasta/as the pasta is finishing. Timeliness is of great importance in the dish – as in you want to eat it when it’s super hot and fresh and melty and buttery.
Summer pasta with squash, tomatoes, and burrata
(Quantities and ingredients are loose, kay? It’s really a throw together sort of thing)
Pasta in any shape you like
summer squash cut very thin or preferably with a mandoline
perfectly ripe tomatoes (I used small ones, but that’s because I like small ones)
lots of basil, torn
green beans (if you have them growing too) cut however you prefer them
butter (kind of a lot)
lightly toasted walnuts
salt and pepper
Boil as much pasta as you need in salted water. When the pasta is almost done, add the super thin squash and green beans and cook for just a few minutes. Al dente is better with these veggies. Dump everything into a colander and drain, then transfer to a bowl big enough for tossing together the rest of the ingredients. While the pasta is still piping hot, add a few tablespoons of butter (at least) and mix to coat. Plus a bit of sea salt. Might as well. Then add the sliced tomatoes, torn basil, (and other herbs if you have them!) and walnuts. Add a bit more salt and a few grinds of pepper.
You might need to add a bit more butter or a bit more salt. Then grate a mountain of Parmigiano-Reggiano over the whole mess and toss again. Then, I think this is the best way, serve portions into lovely Heath pasta bowls and add loosely torn pieces of burrata to each serving. Otherwise I fear the burrata may be lost in the shuffle and that’s no good at all. You can also add a bit more parmesean, salt, or pepper just before serving. Just make it taste good!
We had it the other night with leftover cucumber sour cream salad (odd pairing, I admit) and garlic bread á la Brock. He was excited to think that his bread would make it on the blog. Look honey! It did!
Also should share, this doesn’t keep THAT well. I mean it keeps fine, but it’s nowhere near as good the second day so if at all possible just make what you’ll be eating in one sitting.