Did I mention I have lots of squash? Organic. Non-GMO. Vibrant yellow.
It’s peak season for Early Prolific, Straightneck, Fortune, Seneca, Sunburst, Sundance, and Yellow Crookneck.
The compact vines of my summer squash are healthy. They’ve outsmarted the bugs, borers, and beetles, avoided wilt, mildew, and scab.
It’s an assertive vegetable, this Cucurbita Pepo.
It screams pasta primavera. And so I
make request dough. (It helps to have a pasta maker in the house.)
Cut the squash into thin strips using a julienne peeler.
Sprinkle the squash with salt, toss gently, and set in a colander to drain for 20 minutes. Squeeze the squash over the colander, pat dry with a clean kitchen towel.
In a food processor or blender, combine some yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers. Blend dressing until smooth. I don’t always measure and usually have pesto on hand to play with. But if you are more exacting, click here for the recipe published by Kimberley Hasselbrink in her brilliant cookbook, Vibrant Food.
Toss the squash with the parmesan, pine nuts and dressing. Garnish with basil.
How easy is that?