Summer Squash Pasta with Arugula, Hazelnuts, and Breadcrumbs

When I'm at the farmer's market - especially in the summer when so much product is at its peak - I tend to go a little overboard and buy large quantities of anything that looks good. Case in point, the 6 summer squash that I picked up this past week. Summer squash is so plentiful (and cheap) right now and in so many fun, different varieties and colors. While they are wonderful simply sauteed with a little olive oil, herbs, salt and pepper, I had some arugula on hand as well and thought I'd make a light pasta with all of these ingredients. I've been drawn to pastas at restaurants with breadcrumbs lately - they add such a nice texture and provide for a different "sauce" than pesto or tomatoes. But rather than simply breadcrumbs I decided to add hazelnuts in with the breadcrumbs as well to add a little extra flavor as well as nutritional value. The result: a light, healthy, delicious pasta which highlights the best of some of the great summer produce available now. Note that this recipe is vegan without the parmesan cheese.

Summer Squash Pasta with Arugula, Hazelnuts, and Breadcrumbs
Serves 4

Active Time: 30 minutes
Total Time: 30 minutes

1 slice whole wheat bread, roughly torn
1 c. hazelnuts
Extra virgin olive oil
1 to 1 1/4 lb. assorted summer squash or zucchini, halved lenthwise and cut into thin "half moons"
12 oz. linguini or spaghetti
2 cloves garlic, minced
Juice of 1 lemon
6 c. arugula, chopped
Kosher salt
Black pepper
Freshly grated parmesan, for serving

Bring a large pot of water to a boil and cook pasta according to package directions.

Meanwhile, put the hazelnuts in a food processor and process until they resemble coarse bread crumbs. Add the bread and process together until the hazelnut crumbs and breadcrumbs are similar in size. Heat a small skillet over medium heat and toast the hazelnut-breadcrumb mixture until fragrant and starting to turn light brown, about 5 minutes. Set aside.

In a large skillet, heat 1 T. olive oil over medium heat. Add the summer squash, a pinch of salt and pepper, and saute, stirring occassionally, until softened, about 7-10 minutes.

Drain the pasta, and return the empty pasta pot to the burner over low heat. Add 1/4 c. olive oil to the pot and the garlic. Saute until fragrant, about 15-30 seconds, then squeeze in the lemon juice. Add the pasta back to the pot as well as1 t. kosher salt and stir to combine. Then, add in the breadcrumbs, squash, and arugula and stir for a minute or two until the arugula wilts slightly and everything combines. Serve with freshly grated parmesan cheese, if you'd like.

Arugula and Pumpkin Seed Pesto Pasta with Ricotta

In honor of St. Patrick's Day, I put together a green dish for dinner last night for you all to enjoy today. With the official arrival of spring next week, new seasonal produce is showing up at the farmer's market and in stores, including arugula. This dish will best be enjoyed by people who like the peppery, slightly bitter green, but would also be great with spinach for a milder flavor. Pumpkin seeds are pretty widely available now and are also known as pepitas - they bring a nice balance to the arugula, as do the dollop of ricotta and drizzle of olive oil to finish the dish. Plus, it's a quick meal with only a few ingredients which comes together easily on a weeknight!

Arugula and Pumpkin Seed Pesto Pasta with Ricotta
Serves 4

Active Time: 10 minutes
Total Time: 20 minutes

12 oz. whole-wheat rotelle/fusilli pasta
1 c. hulled pumpkin seeds
1/3 c. extra virgin olive oil, plus extra for serving
1 clove garlic, minced
1 1/2 t. kosher salt
1 t. lemon zest
5 c. baby arugula, tightly packed (about 6 oz.)
Whole-milk ricotta cheese, for serving
Black pepper

Bring a pot of water to a boil for the pasta. Cook the pasta until al dente, according to package directions, reserving 1 c. of cooking liquid, then drain and return pasta to pot.

Meanwhile, toast the pumpkin seeds in a small pan over medium heat until fragrant, which takes just a few minutes. Put the pumpkin seeds in a food processor and add 2 c. packed arugula, the clove of minced garlic, lemon zest, and 1 t. kosher salt. Run the food processor and after a few seconds, start adding the 1/3 c. of olive oil through the top of the processor. Run for a few more seconds until the pesto comes together and you have a rough paste.

Add the pesto and 1/2 c. of the cooking liquid to the pot with the pasta, stirring well to combine, and adding additional cooking liquid if needed to allow the pesto to better combine with the pasta. Stir in the remaining 3 c. of arugula, continuing to stir until it wilts slightly.

Divide into serving bowls/plates and top with a large dollop of ricotta, then drizzle with a little more olive oil and a pinch of salt and pepper.