Saturday, June 8, 2013

Linguine with Squash Noodles and Pine Nuts

Before we get to dinner let's start with a bit of baking that took place last night. I had a couple of bananas that had to be used. I was going to make a banana bread but realized that I had blueberries too. I googled Blueberry Banana Scones. I love scones. I found this recipe on Word of Deliciousness. Drats, the recipe called for Sour Cream. It was 9:30 at night and I was not going to the store. But I did have Cream Cheese. Blueberries, Bananas and Cream Cheese. It was a no brainer. They came out so good!

Blueberry Banana Scones from Word of Deliciousness with my adaption.

Ingredients -
2 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup cream cheese
1 cup blueberries
1/3 cup mashed banana

Method -
Stir together flour, sugar, baking powder, baking soda, and salt. Cut in the butter until mixture resembles fine crumbs. Add cream cheese and banana, stir until moist. Gently fold in the blueberries.
On a lightly floured surface form the dough into a 7 inch circle. Cut the circle into 8 wedges using a pizza cutter or a sharp knife. Place on lightly greased baking pan and bake in a 350 degree oven for about 25 minutes or until scones are lightly browned.

Now onto dinner. This is my new favorite summer pasta dinner. Have to many zucchini this summer? Try this recipe. Perfect flavors. The lemon and zucchini are match made in heaven. I could only image what it would taste like with a homemade pasta! And the leftovers... well we will wait until tomorrow night to discuss that!

Linguine with Squash Noodles and Pine Nuts, from Chow

Ingredients -
1/3 cup pine nuts
2 tablespoons unsalted butter
2 tablespoons olive oil
4 medium shallots, very thinly sliced
1 medium lemon, zest finely grated and juice reserved separately
3 medium zucchini
2 medium yellow squash or gold zucchini
12 ounces linguine
1/2 cup chopped assorted fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil), plus more for garnish
2 1/2 ounces ricotta salata cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish

Method -
Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts, and toast, shaking the pan occasionally, until golden, about 3 minutes. Remove nuts from the pan and set aside.
Heat butter and oil in a medium saucepan over medium heat. When butter foams, add shallots and a pinch of salt and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season with salt and freshly ground black pepper, and remove from heat.
Trim ends off of zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash in long ribbons, or “noodles.” (You should have about 3 cups.) Alternatively, you can use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve remaining squash for another use.
Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot.
Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper and toss well. Transfer pasta to a serving platter and garnish with more fresh herbs and cheese shavings. Pass extra cheese on the side.

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