Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
Recipe GLPRe4a132032fb31f
A vibrant, fresh pasta dish combining tender spiralized yellow squash and zucchini with al dente spaghetti, all tossed in a silky arugula and pecan pesto. Topped with burst cherry tomatoes that have been gently cooked until they begin to release their juices and blister. This dish is naturally gluten-free when using gluten-free pasta and celebrates the bright flavors of fresh herbs and high-quality olive oil.
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Ingredients
2 cups packed fresh arugula and/or basil, tough stems removed
½ cup freshly grated Parmesan cheese
½ cup sliced shelled pecans
2 medium garlic cloves, peeled and roughly chopped
½ cup extra virgin olive oil
1 tablespoon lemon juice
¼ teaspoon salt
Freshly ground black pepper, to taste
8 ounces spaghetti or gluten-free pasta
1 yellow squash, julienned
1 zucchini, julienned
1 pint cherry tomatoes (or ¾ pound small tomatoes)
2 tablespoons olive oil
Dash red pepper flakes
Directions
Bring a large pot of salted water to a boil over high heat.
While the water heats, toast the pecans in a large skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 5 minutes. Transfer to a bowl to cool slightly.
Prepare the squash noodles: Trim the tough ends off both the yellow squash and zucchini. Using a julienne peeler, carefully slice each vegetable lengthwise, one side at a time, working until you reach the seeded center. Discard the seeded cores. Set the squash noodles aside.
Make the pesto: In a food processor, combine the arugula, cooled pecans, grated Parmesan, chopped garlic, and salt. Pulse the mixture while slowly drizzling in the ½ cup extra virgin olive oil until the pesto reaches a smooth consistency. Stir in the lemon juice and season generously with freshly ground black pepper. Set aside.
Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta well and return it to the pot.
While the pasta cooks, prepare the tomatoes: Slice about 5 cherry tomatoes into thin rounds and set them aside. In a Dutch oven or heavy-bottomed pot, warm 2 tablespoons of olive oil and the red pepper flakes over medium heat until the oil shimmers.
Add the remaining whole cherry tomatoes and a dash of salt to the hot oil. Cook, stirring occasionally, until the tomatoes are blistered in spots and beginning to pop, about 3 minutes.
Continue cooking the tomatoes for another 3 minutes, gently crushing them with the back of a spoon or silicone spatula as they cook, until they begin to break down and release their juices.
Add the cooked pasta and julienned squash noodles to the pot with the cooked pasta. Pour in most of the pesto and a couple tablespoons of the reserved pasta water. Toss everything together gently until well combined, adding more pesto or pasta water as needed until the noodles are evenly coated and silky.
Taste and adjust seasoning with additional salt and black pepper as desired. Divide the pasta and squash noodles into serving bowls and top generously with the burst cherry tomatoes and reserved fresh tomato slices. Finish with a final grind of fresh black pepper.
