Summer Corkscrew Pasta [recipe]

[Guest guest]

This is from the Italy section of Sundays At Moosewood. I LOVE pine

nuts. And they definitely make this dish stand out from other pasta

veggie dishes. I had the added bonus of being able to use fresh basil

from my patio container. And I ate the leftovers for lunch the next day

at room temperature. Would be a great buffet/picnic item.

 

Laura

 

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Summer Corkscrew Pasta (Fusilli Estevi)

 

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fusilli

8 finger sized zucchini or 2 medium

3 cloves garlic -- minced

1/3 cup pine nuts

2 tablespoons olive oil

3 large tomatoes -- cut into /2 inch cubes

1/4 cup fresh parsley -- chopped

1/4 cup fresh basil -- chopped

2 tablespoons lemon juice

1 1/2 cups Bel Paese or mozzarella cheese -- cut in 1/2 "

cubes

2 tablespoons extra-virgin olive oil

freshly ground black pepper -- to taste

freshly grated parmesan

 

Bring a large covered pot of water to a rapid boil. Add the fusilli,

stir, and cover the pot until the water comes to a boil again.

 

Meanwhile, cut tiny zucchini into whole rounds or cut medium-sized

zucchini into half or quarter sized rounds about 1/4 inch thick. In a

heavy skillet, saute the zucchini, garlic, and pine nuts in olive oil

until the garlic is golden and the zucchini is barely tender, for just

a few minutes. Put the zucchini into a large , wide serving bowl an add

the tomatoes, parsley, basil, cheese, lemon juice and extra-virgin

olive oil. Add black pepper to taste and mix well.

 

When the pasta is al dente, drain it and add it to the serving bowl.

Toss everything and serve immediately. Pass the parmesan.

 

Source: " Sundays At Moosewood "

Copyright: " 1990 "