Curly Pasta with zucchini, argula and pine nuts

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Curly Pasta with zucchini, argula and pine nuts

1/3 cup pine nuts
1 lb fusilli
2 zucchini, finely chopped
2 tbsp garlic oil (see note)
1/2 cup dry white wine or white vermouth
3 handfuls argula (I had to use spinach)
1 cup grated parmesan
1 tbsp butter
salt to taste

Heat large pan of water for the pasta. Toast the pine nuts in a hot, dry pan, tossing until golden, then remove to plate or bowl.

Cook the pasta as directed. Remove a cup of cooking water before draining, and reserve. Finely chop the zucchini.

Put the oil into a pan and saute the zucchini for three minutes. The dice will be turning golden in parts. Add the wine and simmer for another two minutes.

Drain the pasta and put the zucchini (in their winey liquid) into the empty, hot pasta pan. Add the argula, then put the pasta back in and toss everything together.

Add the butter, half the parmesan and half the toasted pine nuts into the pan, tossing again. Pour in some of the reserved pasta cooking water to help moisten.

Check the seasoning (this needs salt!) and "tip" (as Nigella says) into a serving bowl. Toss on remaining cheese and pine nuts.

Garlic Oil: I couldn't find any to buy so I made some from Martha Stewart's website (I made half):


Ingredients

  • 1 head garlic
  • 1 cup extra-virgin olive oil

Directions

  1. Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.

Cook's Note

To store, refrigerate garlic and oil in an airtight container, up to 1 week

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