Zucchini Cream Summer Pasta
There's nothing more comforting than a bowl of pasta, especially when you're able to pick up a package of fresh, handmade noods. Yesterday, I went to grab coffee from The Whale Wins, one of my favorite restaurants, which during the time of Covid, has now turned into a casual takeout/larder spot. Such a cool concept to pick up the fresh, hand-selected, and unique-to-them ingredients they use to make their dishes.
While I was there, I saw they were selling fresh pasta from Pasta Casalinga and couldn't help myself. How could I pass on fresh pasta? As I thought about what kind of sauce to make, a bunch of ideas came to mind. I could keep it simple - make an easy fresh tomato sauce or pretend we're back in Rome and whip up Cacio e Pepe. We could go the rich, hearty route and fry up some pancetta to devour a luxurious, silky carbonara. I thought about our trip to Italy last summer and the cooking class in Tuscany where we met the sweetest Italian woman (who reminds me of the pasta granny) who taught us how to make homemade potato ricotta ravioli, chicken cacciatore, panna cotta, and bruschetta. I will admit that half of these recipes I already knew on the back of my hand, but it was the act of cooking alongside her and having access to the most simple yet highest quality of ingredients was what made the experience. The tomatoes were the ripest, sweetest, and most fragrant tomatoes I had ever eaten - and they were from her garden. The eggs were from the chickens on the farm, with yolks as bright, golden-orange as the gorgeous Tuscan sun. Oh, and that olive oil. GAH, it was delicious. You really didn't need much of it to make a difference to the dish. That's when you know you've made it to cooking nirvana - to be surrounded by such impeccable ingredients.
When I picked up the bag of fresh paccheri and saw that The Whale Wins was also selling Billy's tomatoes, I knew that I had to make something fresh and rustic just like in Tuscany. Billy's tomatoes reminded me of Italy - of cooking on the terrace overlooking the olive grove. These tomatoes.. are unlike other tomatoes I've picked up at the store. They are perfectly ripe, sweet, and juicy. They are also the perfect red hue. I don't know who Billy actually is, but he's kind of a tomato miracle worker.
But back to my recipe adventure... I wanted to make something fresh and in-season.What else reminds me of summer? Zucchini! This led me to researching dozens of zucchini pasta recipes, browsing my Flavor Bible book to confirm flavor combinations, and using Google translate to decipher the authentic italian recipes I found.
The result: my version of a zucchini cream pasta dish. Also, there is technically no cream in this dish. I'm calling it cream because you're making a velvety smooth "cream sauce" with pureed zucchini, pasta water, and salty pecorino romano - that coats the paccheri like a big giant hug (remember when we could hug pre-covid?)
The hubs was a huge fan. And when we paired the pasta with some grilled broccoli rabe and fresh, homemade bruschetta... we felt transported back to Tuscany.
Heat up the pan, and pour in the olive oil when hot. Saute the onion until translucent, and then throw in your garlic. Watch carefully for a golden brown. Don't let your garlic burn.
Roughly chop your zucchini into cubes and also throw into the pan. Season with salt and pepper. Once fully cooked and you can see some charred spots on the skin. Set aside.
Cook your pasta al dente according to the directions on your package. If cooking with fresh pasta, please don't overcook. About three to four minutes should suffice. Make sure you salt the water properly, and reserve at least two cups of the pasta water.
When the pasta is done, I let it drain into a colander (after I scooped out some of the pasta water). You'll want to do the next step quickly so the pasta doesn't have time to congeal and stick together.
Pour the pasta water (1 cup at a time) into your pan of cooked zucchini mixture. Using an immersion blender, puree everything together. Add more pasta water as needed. Using a spatula or wooden spoon to fold in the pecorino romano. Add more salt and black pepper to taste.
Once the sauce is smooth, throw the cooked pasta into the pan, and gently toss with more pecorino romano until everything combines.
Serve with extra pecorino romano on top and black pepper! If you want an extra kick, add red chile flakes and lemon zest.
Want to feel a little extra? Opt for a drizzle of truffle oil and top with some crispy, pan fried mushrooms (chanterelles or trumpets)
