You may wish add grilled sweet corn, summer peas, watercress, maché, and more to this delicious yet simple summertime pasta.
Summer Fettuccine
Serves 2
Ingredients:
3 buds garlic, roasted
1 large vine-ripe tomato
6 leaves basil
2 small zucchini: one yellow, one green
1/4 cup garden peas
Splash of olive oil
Grated zest 1/4 lemon
3 tbsp verjus
1/4 cup grated Pecorino cheese
Salt and pepper to taste
Method
In a large clean stainless steel bowl, place minced and mashed roasted garlic then add olive oil, grated lemon zest and a tablespoon of pecorino cheese.
Next, dice the very ripe tomato, into pea-size pieces and add to the bowl. Next, tear and add the fresh basil. In a small pot of water, blanche the thinly sliced strips of the outer skin of the zucchini for 10 seconds.
Remove by straining and toss into the bowl add the fresh garden peas. Season with salt and pepper to taste.
Next, in a large pot of boiling salted water, add the egg noodle fettuccini. Strain and toss into the bowl with the rest of the ingredients. Toss the bowls quickly 5 – 6 times. Divide into two servings and sprinkle with the extra pecorino cheese and serve.
Courtesy Michael Bonacini
http://www.oliverbonacini.com