Fedelini with Summer Squash, Walnuts, and Herbs

1. 1

   Preheat the oven to 350F and lightly toast: 1/4 cup walnuts for 8 to 10 minutes.

2. 2

   Let cool and coarsely chop.

3. 3

   Trim the ends from: 1 pound summer squash.

4. 4

   Cut into julienne with a knife or mandoline.

5. 5

   Heat in a heavy pan: 2 tablespoons olive oil.

6. 6

   Add the julienned squash and saute over medium-high, tossing the squash in the pan, until tender and lightly browned.

7. 7

   Season with: Salt, Fresh-ground black pepper, 3 tablespoons chopped marjoram, basil, or parsley.

8. 8

   Cook in abundant salted boiling water: 3/4 pound fedelini.

9. 9

   Drain, reserving some of the cooking water.

10. 10

    Toss the noodles with the seasoned squash, a splash of the cooking water, and: Toasted walnuts or pine nuts.

11. 11

    Taste and correct the seasoning, and add more pasta water if needed.

12. 12

    Plate and garnish, if desired, with: Freshly grated Parmesan cheese.

13. 13

    Instead of the herbs, stir in a couple tablespoons of pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.