Summer Squash Fettuccine Recipe
garden “pistou,” cookstown tomatoes, sourdough crumb, parmigiano
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Ingredients
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Pistou
Fettuccine
Method
Prepare the Pistou
- 1
Make the Pistou
In a food processor, combine the basil leaves, garlic, and Parmesan cheese. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste.
Cook the Fettuccine
- 2
Sauté Summer Squash
In a large skillet, heat olive oil over medium heat. Add the spiralized summer squash and sauté for about 3-4 minutes, until slightly softened but still al dente.
- 3
Add Tomatoes
Add the diced Cookstown tomatoes to the skillet and cook for an additional 2-3 minutes. Season with salt and black pepper to taste.
- 4
Combine with Pistou
Remove from heat and stir in the prepared pistou until well combined.
- 5
Serve
Plate the fettuccine and sprinkle the crumbled sourdough over the top, followed by grated Parmesan cheese. Enjoy!
