pasta with walnut sauce and today’s harvest

Cut one medium yellow squash and a fistful of green beans into bite-size pieces while boiling water for pasta. When water is at a full boil, add a couple of servings worth of dried pasta, similar in size to the vegetable pieces. Grind a large clove of garlic and a handful of walnuts with a pinch of salt. When the pasta is almost done, add vegetables to the pot. Return to boil, then drain and dump in a bowl. Cover the bottom of the pot with olive oil and turn to medium. Scrape in walnut paste. Do not clean mortar & pestle—the leftover bits will help with the next step. Chop arugula coarsely. Add half to mortar and grind, then add this to the pot. Remove sauce from heat and toss with pasta. Allow to cool for a minute or two, then add remaining arugula.000_0829

I was planning to add some shaved pecorino romano, but it smelled too good already and I was too hungry. Maybe next time.

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Explore posts in the same categories: beans, lunch, squash

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