Patty Pan Pesto Pasta — say that three times fast!
This dish is a summer celebration in a bowl. The pesto itself is a true labour of love. You can go old-school with a mortar and pestle (great for those with patience and strong wrists!) or take the food processor route. Either way, the result will be vibrant and aromatic!
Ingredients For Pesto:
- 1 small garlic clove
- 1/2 tsp coarse sea salt
- 2 loosely packed cups of fresh basil leaves
- 1/4 cup toasted walnuts
- 1/4 grated parmesan
- 1/3 cup olive oil
Ingredients For Pasta:
- 6 oz of any pasta shape
- 1-2 tbsp olive oil
- 1-2 cups patty pan squash cut into wedges
- 1 small shallot
- Salt and pepper
- Chili flakes, fresh basil and grated parm for topping
- The juice from half a lemon
Instructions:
- In your mortar, pound the garlic and salt into a smooth paste.
- Add the Basil a handful at a time, crushing in a circular motion until it breaks down.
- Add the walnuts and pound until incorporated (I like to leave some texture).
- Mix in the grated parmesan, and then slowly drizzle the olive oil. You can use a spoon to mix until a slighly chunky sauce forms.
- Boil the pasta in salted water until al dente. Save 1/2 cup of pasta water.
- While the pasta cooks heat olive oil in a wide skillet over medium heat.
- Add the sliced squash and shallots. Saute for 5-7 minutes until the squash is golden and tender (don't let it get mushy!).
- Season with salt, pepper, and chili flakes.
- Once everything is finshed cooking, add the pasta directly into the skillet with the veggies. Turn off the heat and add some of your walnut pesto and a splash of pasta water to create a sauce.
- Stir and keep adding until everything is coated and glossy. Add your lemon juice as a final step to brighten.
- Serve with extra cheese and some sliced basil leaves!
