Great Performances Hospitality at Home Summer Pasta Salads
Farm Stand Zucchini and Lemon Pasta with Roasted Yellow and Green Zucchini, Chives, Lemon, Toasted Pistachio, Ricotta Salata Created and developed by Chef Georgette Farkas for Great Performances I happened to have some baby zucchini on hand, making it the starting point for this dish. All the other vegetable choices were inspired by produce from Great Performances own Katchkie Farm. In assembling the dish, I also wanted to create variety and contrast vis a vis the two other pasta recipes in this series – filled with tomatoes and sweet peppers. Let yourself be inspired by the season and the vegetables you find in the market. For example, in this pasta dish, you might add fennel, broccoli, any number of sauteed greens such as chard or kale and so much more, not to mention the peppers and tomatoes I used in our other two pasta dishes. Servings: 4 – 6
Ingredients : For the zucchini 2 whole yellow and/or green zucchini, cubed -or- 10-12 baby green zucchini, halved lengthwise -or- 10-12 patty pan squash, halved 2 cloves garlic, coarsely chopped 3 sprigs fresh thyme ¾ cup olive oil 3 scallions, white and green parts thinly sliced 1 lemon, zested and juiced
For the pasta 12 oz rotelle pasta, cooked al dente
For the salad ⅓ cup pistachios, toasted and coarsely chopped 2 oz riccota salata, shaved
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