Linguine with Squash Noodles and Pine NutsFrom greekgirrrl 7 years ago
- 1/3 cup pine nuts shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons olive oil shopping list
- 4 medium shallots, very thinly sliced shopping list
- 1 medium lemon, zest finely grated and juice reserved, separately shopping list
- 3 medium zucchini shopping list
- 2 medium yellow squash or gold zucchini shopping list
- 12 ounces linguine ( 3/4 of a 1-pound box) shopping list
- 1/2 cup chopped fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil), plus more for garnish shopping list
- 2 1/2 ounces ricotta salata cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish shopping list
How to make it
- Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts and toast, shaking the pan occasionally, until they are golden, about 3 minutes. Remove from the pan and set aside.
- Heat butter and oil in a medium saucepan over medium heat. Once butter foams, add shallots and a pinch of salt, and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season with salt and freshly ground black pepper, and remove from heat.
- Trim ends off of the zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash piece in long ribbons, or “noodles.” (You should have about 3 cups.) Alternatively, you may use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve the remaining squash for another use.
- Cook linguine according to package directions. When about 1 minute of the pasta’s cooking time remains, add the squash noodles to the pot. When the linguine is cooked and the squash is tender, drain well in a colander and then return to the empty pot.
- Add the shallot mixture, lemon juice, herbs, and half of the grated cheese. Season with salt and lots of freshly ground pepper, and toss well. Transfer pasta to a serving platter, and garnish with more fresh herbs and the cheese shavings. Pass extra cheese on the side.