ZUCCHINI & ALMOND PASTA SALAD
The combination of zucchini and toasted almonds might seem a little strange at first, but give it a try — it’s heavenly. Savory creaminess from zucchini and nutty crunch from the almonds, these two flavors blend together incredibly well in taste and texture. Add the bright zing of citrus and the fattiness of quality olive oil and you have a winning pasta salad that tastes just as good lightly warmed as it does cold and packed for a picnic in the park. Looking forward to days spent lounging on blankets laid upon plush grass, staring at the clouds as they pass by and enjoying snacks, good company and maybe some wine on sunny summer afternoons… hopefully soon.
Zucchini & Almond Pasta Salad
Adapted from Smitten Kitchen
Makes 3 servings
3/4 pounds zucchini (1-2, depending on size), halved lengthwise and very thinly sliced
1/2 onion, very thinly sliced
1/2 tsp salt
1 ounce parmesan or pecorino romano cheese, thinly sliced or grated
1/4 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally to toast)
1/2 pound pasta
5 tbsp olive oil
Juice of one lemon
Freshly ground black pepper
To make: If almonds are not toasted, pre-heat oven to 300 degrees F and bake for 7-10 minutes, tossing occasionally. You can also toast them on a nonstick pan on the stovetop, if that’s more convenient. Toss zucchini slices with one teaspoon salt in a colander set over a bowl or in sink. Sit and let drain for 20 minutes, tossing occasionally. Taste test the zucchini — if it’s too salty, rinse and drain again. Cook pasta according to package instructions to firmness of your liking. While pasta is cooking, combine olive oil and lemon juice, and add onions to dressing mixture to let them marinate. Once pasta is cooked, pour into colander to drain and rinse pasta pot with cool water. Re-add pasta to pot and stir in zucchini, parmesan, toasted almonds, onions and dressing. The warm pot will lightly cook the raw zucchini and warm the pasta overall. If you prefer a cold pasta salad, mix all ingredients in a new bowl. Season generously with black pepper and adjust seasonings to taste.