Fettuccini with Pesto and Patty Pan Squash

While at the St. Paul Farmers market on Saturday I came across a local vendor who was selling homemade dried pasta and I knew I needed a bag. I grabbed a bag of the lemon pepper fettuccini and figured it would be perfect with homemade pesto.

 

Pesto

 

Ingredients

2 cups fresh basil leaves

1/2 cup parmesan cheese, grated

1/3 cup of almonds and pinenuts (half of each)

Pinch of Red Pepper Flakes

2 Cloves of Garlic

Salt/Pepper

Olive Oil

 

 

Directions

 

Tear the basil leaves from the stem and add to a food processor. Add in the cheese, nuts, red pepper flakes and garlic. Mix all ingredients together and slowly add in olive oil while food process is running. Scrape down sides and season with salt and pepper to taste. Top the cooked pasta with pesto and a bit more parmesan, this can be enjoyed hot, at room temperature or even cold.

 

  

 

 

 

Patty pan squash is a summer squash that almost looks like a little sun, and comes in green and yellow. It has a nice light flavor, similar to the little yellow and green squash you see at the grocery store all the time. But patty pan is just too cute to resist!

 

 

 

 

Sautéed Patty Pan Squash

 

Ingredients

6-8 patty pan squash

2 shallots

1 tbsp butter

2 tbsp olive oil

Lemon Zest

Parmesan Cheese

 

Directions

 

Clean and chop the squash. Add butter and olive oil to a pan, allow butter to melt.

 

Add shallots and cook for one to two minutes

 

Add chopped patty pan squash and cook for five to six minutes. Add the lid and cook for two to three minutes more. Top with lemon zest, salt/pepper and a bit of parmesan.

 

 

 

 

I love fettuccini with pesto, especially topped with a little bit of parmesan. So darn good The patty pan squash gets nice and tender with a light flavor. A very good side dish for the pesto.