Time for August’s Secret Recipe Club! This month I was assigned Amy’s blog: A Little Nosh. I had seen Amy’s blog before but for some reason I had missed some rather key things about her. For example her kitchen is about the same size as mine, and while I refer to mine as a “one bum, two tail” kitchen her header declares her kitchen to be a “two butt” zone. I then noticed her CSA button, mostly because the pick-your-own farm I’ve been hitting this year is called also called Great Country Farm. Turns out her CSA is MY pick-your-own farm. Further investigation on her About Me page declared that she does indeed live in the Washington, DC area, so with that I found my first SRC IRL neighbor! Once I got past the initial blog-stalking aspect of my assignment I got down to the recipes. I was immediately drawn to her CSA Friday entries, so many delicious veggie-focused options. She also has an entire Pinterest board dedicated to CSA recipes, one that I will be following as soon as this blog goes live. I also explored some of her past July/August recipes which is where I found the final two contenders for this month’s SRC entry. In the end my need to get rid of some summer squash drove my decision to go with her pesto zucchini.
1 large squash, julienned
1 medium zucchini, julienned
1 tbsp EVOO
1 small vidalia onion, chopped
3 garlic cloves, minced
2 tbsp pesto
1/2 lb favorite pasta
- Place the squash and zucchini in a large colander, salt, and allow to sit for 15minutes. Drain as much liquid as possible and pat dry.
- Meanwhile cook the pasta per instructions on the box. Before draining save 1/2 cup of the starchy water.
- Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and cook for 5minutes. Add the squash/zucchini mixture and cook an additional 3minutes before adding the pesto. Mix the pesto with the vegetables and then slowly add in the reserved starchy water stirring as you go. Remove from heat and toss with the cooked pasta. Enjoy!
This dish is so amazingly versatile, it can be served as an amazing side dish or easily adapted for a pasta or pizza topping. After much debating I decided to turn it into a pasta sauce, by adding some onion and a little bit of starchy pasta water. To say this dish was a hit doesn’t begin to cover it. Joe declared the pesto so good that it didn’t need extra cheese, which is the highest praise possible. Thank you Amy for such an amazing recipe! Let me know if you want to go pick peaches…