Ingredients:
¼ cup walnuts, lightly toasted
1 pound summer squash, ends trimmed
2 tablespoons olive oil
sea salt
Freshly ground black pepper
3 tablespoons chopped basil or parsley
¾ pound fedelini
Directions:
1. Preheat oven to 350 degrees F. Place the walnuts on a baking sheet and roast for 8- 10 minutes. Let cool slightly and coarsely chop.
2. Cut the squash into julienne with a knife or mandoline.
3. Heat the olive oil in a heavy pan over medium-high heat, add the julienned squash, tossing occasionally, until tender and lightly browned. Season with salt and pepper to taste. Add 3 tablespoons chopped basil or parsley and mix well to combine.
4. In a large pot of boiling, salted water cook the fedelini according to the package. Drain, reserving some of the cooking liquid.
5. Toss the noodles with the squash and a splash of cooking water. Add the walnuts, taste and adjust seasonings. Plate and garnish with freshly grated Parmesan cheese, if desired.
Serves 4