Pasta with Arugula & Walnut Pesto and Summer Squash

    From the blog For Love of the Table

1 recipe Arugula & Walnut Pesto

12 oz. Fettuccine or Farfalle

12 oz. small summer squash, trimmed and cut into very thin rounds on a slight diagonal

3 T. toasted and coarsely broken walnuts

3 to 4 T. grated Parmesan

Juice of half a lemon, optional


Place the pesto in a large bowl.  Set aside.


Bring 6 quarts of water to the boil in a large stock/pasta pot.  Add 2 to 3 Tablespoons of salt.  Add the pasta and cook until almost al dente—it should still be quite firm in the center.  Add the squash and stir.  Continue to cook until the pasta is al dente—about a minute more.  Drain, reserving some of the pasta water. 


Add enough pasta water (2 to 3 T.) to the pesto to thin it to a sauce consistency.  Add the drained pasta and squash and toss to coat, adding more pasta water or olive oil as needed to obtain a fluid sauce.  Taste and correct the seasoning.  If the flavors need a lift, add a squeeze of lemon and toss again.  Divide among individual serving plates and top with walnuts and freshly grated Parmesan. Serve immediately.


Serves 3 to 4.


Note:  If you would like to make a full pound of pasta, you will need 1 1/3 recipes of the pesto (2 oz. arugula, a fat clove of garlic, 1/2 c. each walnuts, Parmesan/Pecorino and olive oil)


(Recipe adapted  from Italian Farmhouse Cookbook by Susan Herrmann Loomis and Food & Wine, August 2015)