Zucchini & Herb Pasta with Toasted Pine Nuts
This recipe calls for equal parts vegetables and pasta and makes for a fantastic summer main or side. Its flavor is reminiscent of a traditional pesto, but a bit more fanciful and fresh since all of the ingredients are whole or coarsely chopped (vs. blended). And, don’t let the use of anchovy paste turn you away (please don’t omit it either!). In this dish, anchovy paste is that magical, indistinguishable, umami ingredient that makes every other ingredient shine.
- 14-16 c. water
- 3.5 tsp. kosher salt, divided
- 10-12 oz. (approx. 4 c.) short corkscrew pasta like cavatappi or fusilli, uncooked
- 2 whole zucchini, cut into 1/4-inch triangles
- 4 tbsp. olive oil, divided
- 3-4 garlic cloves, very thinly sliced
- 1/4 c. pine nuts
- 1/4 c. unseasoned panko or whole wheat plain bread crumbs
- 1 c. fresh or frozen shelled peas
- 1/2 tsp. fresh ground black pepper, divided
- 2 tsp. anchovy paste (see TIP A)
- 1/3 c. dry white wine (something you would also drink)
- 1/2 c. shredded or grated Parmesan cheese
- 3/4 c. chopped fresh basil, Italian parsley, and/or mint (use a combination that appeals to you)
-
Bring water to a boil in a 6-8 qt. pot. Add 2 teaspoons kosher salt and pasta. Reduce the heat beneath the pot to medium to maintain a gentle boil and cook the pasta until al dente, typically 10-12 minutes. (Proceed to Steps Two through Four while water is boiling and pasta is cooking.)
-
Spread the zucchini triangles across a double or triple layer of paper towels and sprinkle with 3/4 teaspoon kosher salt. Let sit undisturbed for 10 minutes to release some of their water. This step is key to concentrating their flavor and preventing them from becoming to mushy as they cook.
-
Warm 3 tablespoons olive oil over medium/medium-high heat in a large, deep sauté pan until it begins to ripple. Add the thinly sliced garlic cloves, pine nuts, peas, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let sizzle and pop, stirring frequently, until the ingredients are lightly toasted (about 3-4 minutes). Then immediately transfer the ingredients to a side dish and return the pan to the heat.
-
Pat the zucchini triangles dry and discard paper towels. Add remaining 1 tablespoon olive oil to pan, followed by anchovy paste, and white wine. Stir until combined and the liquid reduces by at least half. Then add the salted zucchini triangles and remaining 1/4 teaspoon black pepper. Let zucchini sit undisturbed for a few minutes on each side so that they evenly cook and brown slightly. Once done, turn off the heat beneath the pan.
-
Transfer the al dente pasta from the pasta water to the pan with the zucchini. Top the pasta with the Parmesan cheese and herbs and gently stir. If needed, add a touch of the pasta water to help scrape any brown bits from the bottom of the pan. Then add roughly three-quarters of the garlic-peas mixture back to the pan and give everything another gentle stir. Transfer the entire contents of the pan to a large serving platter or bowl. Top it with the remaining garlic-peas mixture and a final sprinkle of 1/4 teaspoon kosher salt (if needed) and serve.
TIP A: If you can erase the idea of "anchovy" from your mind when using anchovy paste, you'll likely find that it is one of your new favorite savory cooking ingredients. It comes in a tube that can last in your fridge for at least 4-6 months. Just a squirt or two adds wonderful depth of flavor (a.k.a. umami).You may smell a hint fishy-ness when you first add anchovy paste to the pan, but I promise this odor/flavor/taste does not linger. It immediately melts into the other flavors of the dish to help bring them together and intensify the overall taste.