Pesto Linguine With Summer Squash Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
4 medium-sized yellow summer squash, quartered and sliced
Salt
3 tablespoons extra virgin olive oil
1 1/4 pound fresh linguine
OR
1 pound dried linguine
2/3 cup pesto
Freshly ground black pepper
Toasted pine nuts, to garnish
Directions:
Begin heating a large pot of salted water for the pasta.
Heat the oil in a large skillet over med.-high heat. Add the squash and saute until tender crisp, 3 to 5 minutes. Keep warm.
Cook the pasta in the boiling water until just al dente. Reserve 1/2 cup of the pasta cooking water. Drain briefly.
Return the pasta to the pot. Add the pesto and reserved cooking water. Toss to coat. Add the squash and pepper to taste; toss to mix.
Transfer the pasta to individual serving bowls or a large serving bowl. Garnish with pine nuts, if using, and serve.
This recipe from CDKitchen for Pesto Linguine With Summer Squash serves/makes 4
Recipe ID: 37713
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