This dish is perfect to make in the heat of summer because the pasta is the only part that needs to be cooked – and if you use fresh pasta, that cooking time is only 2 minutes! I like to make this with mafaldine, a ruffly ribbon-like noodle, but pappardelle also works well. Pick some up at the West Tisbury Farmers’ Market on Saturdays this summer. This dish can be served warm or cold. Note: Make sure to zest 1 lemon before juicing.
Serves 4
• ½ cup extra virgin olive oil
• ¼ cup fresh parsley, finely chopped
• Juice of 2 lemons, plus 1 teaspoon freshly grated lemon zest (from 1 lemon), plus extra lemon wedges for serving
• ¼ cup capers, drained and roughly chopped
• 1 garlic clove, minced
• ¾ teaspoon plus 1 tablespoon salt, divided
• ½ teaspoon freshly ground black pepper
• 2 medium yellow summer squash
• 2 medium zucchinis
• 12 ounces fresh pappardelle or
mafaldine
• 4 ounces (about a ½ cup) shaved pecorino cheese
1. Combine olive oil, parsley, lemon juice and zest, capers, garlic, ¾ teaspoon salt, and pepper in a large bowl to create a vinaigrette.
2. Use a vegetable peeler to shave the summer squash and zucchini into long ribbons. Continue shaving the squash until you get to the seeds in the center. Discard centers of squash. Transfer ribbons to the bowl with the vinaigrette and toss well to combine and thoroughly coat the ribbons.
3. Bring a large pot of water to a boil over high heat. Add remaining 1 tablespoon salt and fresh pasta to the boiling water and cook until noodles are just tender, about 2 minutes. Drain pasta through a strainer, shaking to remove as much excess water as possible. Add pasta to the bowl with the squash ribbons. Use tongs to combine everything together. Sprinkle pecorino over top and serve with extra lemon wedges. (If serving cold, wait until you are ready to serve the dish before adding the pecorino.)
