• 8/8 Nat Zucchini Day - 2

    From Dave Drum@1:3634/12 to All on Mon Aug 7 15:44:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Zucchini Scapece Pasta w/Peas & Minty Cream Sauce
    Categories: Pasta, Squash, Vegetables, Herbs, Cheese
    Yield: 4 servings

    1/4 c EVOO; more as needed
    2 1/4 lb Medium zucchini; in 1/2"
    - rounds
    2 ts Kosher salt; more to taste
    4 cl Garlic; fine chopped
    1 ts Tsp. crushed red chile
    - flakes
    1/4 ts Dried oregano
    2 Anchovies
    1/2 c White wine vinegar
    1 lb Fusilli lunghi bucati pasta
    1/3 c Green peas
    1/2 c (packed) fine grated
    Parmigiano-Reggiano; more
    - for garnish
    1/4 c Coarse chopped parsley
    - leaves
    3 tb Heavy cream or mascarpone
    - cheese
    2 tb Fresh lemon juice
    2 tb Unsalted butter
    2 ts Fine grated lemon zest
    1 tb Fine chopped fresh mint
    - leaves; more for garnish
    Fresh ground black pepper

    To a large, wide pot set over medium-high heat, add the
    oil. When it’s shimmering and hot, add the zucchini and
    1 teaspoon of the salt, then cover and turn the heat to
    medium. Cook, stirring every two minutes or so, until
    soft and browned in spots, about 12 minutes. Using a
    slotted spoon, transfer to a paper-towel-lined plate.
    Transfer about 16 zucchini slices to a small bowl and
    set aside.

    Turn the heat to medium-low. If the pot looks dry, add 1
    tablespoon of oil. Add the garlic, chile flakes,
    oregano, and anchovies and cook, stirring continuously,
    until fragrant, about 30 seconds. Add the zucchini on
    the plate, the vinegar, and the remaining salt, then
    turn the heat to medium-high and cook, stirring
    frequently, until the vinegar has reduced slightly,
    about 3 minutes. Using a potato masher, mash the
    zucchini until you have a chunky sauce. Add the fusilli
    and 4¾ cups of water and bring to a boil. Turn the heat
    to medium, cover, and boil, stirring occasionally, until
    the pasta is almost al dente, 7 - 8 minutes. (If the pot
    looks dry, add water as needed.)

    Uncover and add the peas, Parmigiano, parsley, cream,
    lemon juice, butter, and lemon zest. Continue to simmer,
    stirring frequently, until the fusilli is cooked and
    coated in sauce, 3 - 5 minutes more. Stir in the mint
    and salt and black pepper to taste.

    To serve, divide among four bowls and top evenly with
    the reserved zucchini slices, followed by additional
    Parmigiano and mint.

    By: Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

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