This is the perfect recipe to showcase the abundance of summer squash harvested in the late summer months. This recipe serves 4 and can be easily multiplied to feed as many as you like.
Summer Squash Hazelnut Pasta
Fresh Pasta for 4
1½ lbs patty pan or summer squash, cut into wedges
½ cup toasted hazelnuts, ground
1 lemon, zest and juice of half
1 onion, sliced thin
1 shallot, minced
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons butter
½ cup of heavy cream
1 cup of reserved pasta water
½ cup of Gozzarella or parmesan
Black pepper to taste
A small pinch of nutmeg
Small pinch chilli flakes
Chives to garnish
Begin boiling four litres of water in a large pot, to cook the fresh pasta.
Heat olive oil over medium-high heat in a large saucepan. Add onions and a pinch of salt once oil is fragrant. After the onion just begins to brown, add shallot, garlic. Cook for two more minutes. Add patty pan or summer squash to the pan and continue to sauté until the squash is cooked al denté.
Add the ground and toasted hazelnuts, and one of the tablespoons of butter. Continue cooking and allow to slightly thicken. Add nutmeg and chilli flakes at the last minute. Reduce to low heat until the pasta is ready.
Cook fresh pasta according to the recipe. Reserve one cup of pasta water to add to sauce.
Strain pasta and spread onto a cookie sheet to cool and drizzle with a little olive oil.
Add pasta water to saucepan and cook for two minutes on medium heat.
Add the cream, and the remaining tablespoon of butter. Cook for one more minute, until the sauce has thickened. Add the pasta, cheese, lemon zest and lemon juice to the pan. Toss everything with tongs until the pasta is well coated. Top with chopped chives and some reserved lemon zest. Serve immediately.