Pasta Salad
By @kellysalwayscooking
Adapted from Alison Roman
Serves 4
Ingredients:
Instructions:
Put on a pot of water to boil for the pasta.
In a large deep skillet set on medium low heat, add the olive oil and the walnuts. Toast the walnuts until they become browned and fragrant, but don’t walk away from the stove during this step because it doesn’t take long. Remove the walnuts from the oil, leaving the oil in the pan, and put them in a bowl and sprinkle with salt.
Turn the heat to medium and add the 1/2” scallions to the oil. Season with salt and pepper. Cook for a couple of minutes, stirring occasionally, and then add the red pepper flakes. Add half of the zucchini at this point and stir to combine, then season with salt and pepper. Cook for a few minutes until the zucchini start to soften and turn yellow, and then add the remaining zucchini. Season with a bit more salt and pepper and continue to cook, stirring occasionally.
Meanwhile cook the pasta for the specified time, then drain and rinse in cold water to stop the cooking process and rinse away any excess starch. Set aside.
Once some of the zucchini is starting to brown and lose its shape, and the rest is tender, add the capers and stir to combine. Cook for a couple more minutes, then taste and adjust the seasoning as necessary.
In a large bowl, add half of the remaining thinly sliced scallions, followed by the grated garlic. At this point, scoop the zucchini mixture into the bowl, and then add the pasta, parmigiano reggiano, and lemon juice. Gently combine all of the ingredients in the bowl. Top with the remaining thinly sliced scallions, the chopped parsley, and the toasted walnuts. This can be served hot or at room temperature. You can also let it cool, cover it and store it in the fridge, and then enjoy it the next day, bringing it to room temperature before you eat it.
Adapted from Alison Roman
Serves 4
Ingredients:
- 2/3 cup walnut pieces, broken by hand
- 1/4 cup extra virgin olive oil
- 3 medium zucchini, sliced into rounds
- 1 large bunch of scallions, half sliced about 1/2” thick, and the other half sliced thinly, separated
- 1 tsp red pepper flakes
- 1/4 cup capers
- 4 oz parmigiano reggiano cut into small uneven bits
- 1 clove of garlic, grated
- 1 lemon, juiced
- 8 oz tube pasta such as paccheri or rigatoni
- salt and pepper to taste
- chopped parsley
Instructions:
Put on a pot of water to boil for the pasta.
In a large deep skillet set on medium low heat, add the olive oil and the walnuts. Toast the walnuts until they become browned and fragrant, but don’t walk away from the stove during this step because it doesn’t take long. Remove the walnuts from the oil, leaving the oil in the pan, and put them in a bowl and sprinkle with salt.
Turn the heat to medium and add the 1/2” scallions to the oil. Season with salt and pepper. Cook for a couple of minutes, stirring occasionally, and then add the red pepper flakes. Add half of the zucchini at this point and stir to combine, then season with salt and pepper. Cook for a few minutes until the zucchini start to soften and turn yellow, and then add the remaining zucchini. Season with a bit more salt and pepper and continue to cook, stirring occasionally.
Meanwhile cook the pasta for the specified time, then drain and rinse in cold water to stop the cooking process and rinse away any excess starch. Set aside.
Once some of the zucchini is starting to brown and lose its shape, and the rest is tender, add the capers and stir to combine. Cook for a couple more minutes, then taste and adjust the seasoning as necessary.
In a large bowl, add half of the remaining thinly sliced scallions, followed by the grated garlic. At this point, scoop the zucchini mixture into the bowl, and then add the pasta, parmigiano reggiano, and lemon juice. Gently combine all of the ingredients in the bowl. Top with the remaining thinly sliced scallions, the chopped parsley, and the toasted walnuts. This can be served hot or at room temperature. You can also let it cool, cover it and store it in the fridge, and then enjoy it the next day, bringing it to room temperature before you eat it.
