| PENNE AND ZUCCHINI WITH LIME AND HERBS Makes 4 servings. 1/2 cup finely chopped pistachio nuts, toasted 1/4 cup chopped tarragon or 1/2 chopped basil 1/2 cup chopped flat leaf parsley 2 limes, juiced 1 fresno chile pepper, finely chopped 2 zucchini 1 cup grated pecorino romano cheese 1/4 cup chopped mint 2 tbs butter 4 cloves garlic, finely chopped 3 tbs olive oil 1 pound penne rigate pasta Salt and Pepper Bring a pot of water to a boil, salt it, add pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Halve zucchini lengthwise and scrape out the seeds. Thinly slice into 14" x 2" strips, fat matchsticks. -In a skillet, heat oil. Stir in chile and garlic for a minute. Add zucchini, season with salt and pepper and cook until tender. Add lime juice to zucchini and stir in butter to melt. Add pasta, parsley, mint, tarragon, a handful of cheese and reserved pasta cooking water. Toss. Top with more cheese and pistachios, then SERVE... |
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