Summer Squash Pasta with Pesto

 

If you’re going grain free or just want to add more veggies to your diet, this is the way to go.  All you need is a julienne attachment for your mandoline slicer.  If you don’t have a mandoline slicer, go get one!  Mine is a cheap slicer from Aldi, but it works wonders.

The Pesto can be used on pasta, corn on the cob, as a dressing for caprese salad, or even as an accompaniment to fish and meat.  The possibilities are endless!

Ingredients

For Summer Squash Pasta:

Summer Squash, washed and dried

Salt

For Pesto:

2 c. packed fresh Basil leaves, washed and dried

4 cloves Garlic, peeled

1/2 tsp. Salt

1/4 c. Pine Nuts

1/4 c. freshly grated Parmesan Cheese

1/4 – 1/2 c. Extra Virgin Olive Oil

Method

For Summer Squash Pasta:

Slice both ends off of each Squash.

Using the julienne attachment on the mandoline slicer, slice Squash until you get to the center where the seeds are.  Discard the center.

Place julienned Squash in a colander and sprinkle generously with salt.

Set in the sink and let rest for 20 minutes.

Rinse with cold water, and squeeze out as much water as possible.

For Pesto:

Place Basil in a food processor or blender.

Pulse until well chopped.

Add Garlic, Salt, Pine Nuts, and Parmesan and blend until mixed.

With the motor running, slowly add Olive Oil until a thick paste is formed.

To prepare Summer Squash Pasta with Pesto:

Preheat a non-stick skillet over medium high heat.

Add desired amount of Pesto to pan, stirring until fragrant (approximately 30 seconds).

Add Summer Squash Pasta and briefly sauté until warmed through and well coated with Pesto (keep the sauté time short, in order to retain a bit of “crunch” to the Squash).

Serve warm.

The Pesto can be kept refrigerated for several days, or frozen for up to 3 months.  I usually make a large batch in the Summer and freeze it to keep me going through the winter.