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Warm Farfalle Salad with Zucchini, Mint and Pine Nuts

Italian Cooking Class

Chef’s Table

Warm Farfalle Salad with Zucchini, Mint and Pine Nuts

Insalata Tiepida di Farfalle con Zucchini, Menta e Pinoli
Warm Farfalle Salad with Zucchini, Mint and Pine Nuts

If you grow zucchini plants or shop at the farmers’ market, you’re seeing an abundance of all types of summer squash. How can you prepare them that is a bit different and perks up the taste buds? Why not try an Italian classic summer combination of pasta with zucchini and fresh mint? One of my favorites, I serve it often during hot, humid days because it is light and cooling. The lively flavor of fresh mint surprises and delights! (Ahhhh, relief from the heat, even if only for a moment!) Accented by the crunch of toasty pine nuts with their hint of smokiness, mundane zucchini takes on a new sparkle.

Serve the pasta salad slightly warm for the fullest flavor, so make your zucchini sauce and boil the pasta then combine and serve within 5-10 minutes of tossing together. The proportions in this recipe are for almost equal amounts of pasta and zucchini once cooked. Versatility is key for most cooks during the summer, so substitute any summer squash for green zucchini, add pitted black olives instead of pine nuts. If you want protein in this pasta salad, add some strips of sauteed chicken, tofu or spicy tempeh or seitan. Really anything you like with zucchini and fresh mint is promised to be a hit!

Serves 4 as an insalata or 2 as a primo piatto

    •  

      extra-virgin olive oil

    • 4

      zucchini (medium size), sliced into 1/4-inch thick rounds

    • 1

      tablespoon sliced garlic, optional

    • 1/4

      cup pine nuts

    •  

      fresh mint leaves

    •  

      salt to taste

    • 8

      ounces dried farfalle pasta

    •  

      grated Parmigiano-Reggiano or Pecorino


    1. In a saute’ pan, warm the oil over medium heat and add the sliced zucchini and lightly salt. (Carefully separate the slices since they tend to stick together.) Saute’ until light golden brown around the edges, about 7-8 minutes, adding a few drops of water as needed to prevent burning.

    Use a rubber spatula to saute’ since it is gentle with the cooked zucchini and preserves the shape. Turn over the zucchini, add the sliced garlic and cook for 7-8 minutes or just until soft, not mushy. During the final few minutes, sprinkle in the pine nuts so they slowly toast during cooking.

    2. Meanwhile, in a pot of salted boiling water, cook the farfalle until al dente. Drain and add to the zucchini in the saute’ pan. Toss all together, add mint leaves, season to taste and serve with Parmigiano-Reggiano or Pecorino to grate over the pasta salad.

Savor. Cook.

Savor. Cook.

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