I’m writing on behalf of the UPC
(universal product code)(Underground Pingree Chef). The UPC has given me a recipe for Summer Squash Cavatelli that is perfect for the 8 different varieties of succulent summer squash ripening in the Pingree fields.
Let me know what you think, and feel free to share your own recipes.
Watch for more from the UPC as more veggies come into season!
Summer Squash Cavatelli Recipe- serves 8-10
1 lb cavatelli pasta
5 lb mixed Pingree summer squash, thinly sliced
5 spring Pingree onions or shallots, thinly sliced
4 cloves of Pingree garlic, thinly sliced
4 tablespoons olive oil
8 tablespoons butter
salt and black pepper to taste
2 cups freshly grated Parmesan Reggiano
1 bunch fresh Pingree basil leaves, roughly chopped
Bring a large pot of salted water to a boil.
Meanwhile, combine onions and olive oil in a large heavy-bottomed saute pan. Cook over medium heat, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, squash, and half of the butter. Cook, stirring occasionally.
At this point cook the pasta according to package directions. When the pasta is al dente (firm but not hard) strain and immediately add to the squash mixture, gently stirring to combine. Add the remaining butter, half of the grated cheese, and season mixture liberally with salt and pepper. Turn pasta out onto a large serving dish and garnish with the remaining cheese and the fresh basil. Enjoy!