I adore this glorious time of year when summer squash is at its peak. Whether fresh from the garden, the CSA box, the farmer’s market, or local grocery store we just can’t seem to get enough of it. I love trying all of the varietals available these days–yellow squash and zucchini of course, but I’m also seeing a lot of zephyr squash around as well as pattypan, crookneck and even cousa squash.
For this simple summer pasta I sauteed zephyr squash, garlic and shallots in a mixture of butter and olive oil–butter for flavor, olive oil for its fruity taste and high heat point. Next I add white wine and a touch of stock for flavor; a pinch of crushed red pepper flakes and grated cheese are next, then comes the cooked orecchiette pasta. For crunch I finish this pasta off with chopped pecans, for color and sweetness I toss in some fresh basil, and for creaminess…the creamiest of all cheeses: burrata. Best when torn and not cut into, burrata is basically fresh mozzarella cheese filled with cream. Need I say more?
(To view this recipe, click on the blue title of the blog post above*)
Orecchiette with Summer Squash, Pecans & Basil
Ingredients:
- 3/4 lb. dried orecchiette pasta, cooked to al dente
- 1 Tablespoon unsalted butter
- 2 Tablespoons olive oil
- crushed red pepper flakes
- 2 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 zephyr squash, cut into half-moons
- salt and pepper
- Pecorino cheese, grated
- 1/4 cup dry white wine
- 1/2 cup chicken stock, unsalted
- 1/2 cup chopped pecans
- 1/4 cup fresh basil, chiffonade
- More Pecorino cheese (for serving)
- 2 balls of burrata cheese, torn
Directions:
- In a Dutch oven or large, straight-sided saute pan heat the oil, butter, red pepper flakes, shallots and garlic over medium heat. Season with a pinch of salt and pepper; saute for 1 minute. Add in the squash and season a second time with a pinch of salt and pepper. Saute for 5 minutes; add in the wine and cook for 1 more minute. Next, add the stock and about 1/4 cup grated Pecorino cheese. Cook over medium-low heat for about 3-4 more minutes, or until the squash is tender.
- Add the drained, cooked pasta to the pot and toss to coat. Add in the basil and the chopped pecans–toss to coat well. Serve with torn burrata cheese and another sprinkle or so of grated Pecorino cheese.
Tagged: burrata, burrata cheese, chicken stock, fresh basil, fresh mozzarella cheese, garlic, orecchiette, pasta, pecans, pecorino cheese, shallots, squash, squash pasta, summer squash, white wine, zephyr squash, zucchini
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