This week I accidentally made up a very tasty extra dish with the bits of remaining produce from the CSA - it was so tasty in fact that I decided to post it up!
Summer Squash, Mint, Goat Cheese and Almond Pasta
Serves 3-4 with a side salad
1 lb Summer Squash, Crook-Neck Squash or Italian Squash cut in to 2" slabs, about 1/3" thick.
4 Oz. fresh goat cheese
2 tbs sliced almonds, lightly toasted
1 tbs olive oil
2 cloves garlic, minced
1/2 onion, finely chopped
1 -2 tsp freshly chopped mint (depending on taste)
1.5 cup farfalle or other pasta
1 can cannelloni or butter beans, rinsed and drained
1/2 tsp fresh pepper
1/2 tsp salt
juice of 1 lemon
1 pinch mild red chile powder (like Korean chile powder or hot paprika)
1) Bring a large pot of water to a boil, salted with 1 tbs salt. Once boiling, add pasta.
2) Heat olive oil over medium+ heat, and sauté the slabs of squash until lightly browned, 6-7 minutes.
3) Add the chopped onions, chile powder and garlic, cooking for another 3-5 minutes until the onions are cooked through.
4) Add the beans and 1/2 cup pasta water, stir to combine.
5) Add mint, drained pasta, pepper, lemon juice, stir to combine.
6) Stir in goat cheese. Taste for salt.
Serve in shallow bowls sprinkled with toasted almonds and a spring of mint with a thick slice of garlic bread and a glass of Sancerre, Sauv Blanc or even a dry Prosseco or Cava if you're having an outdoor lunch.