Mon March 25, 2013
What you need:
1 1-lb. package linguine
1 cup great northern beans, cooked (if from a can , rinse & drain)
4 cups minced zucchini & yellow squash (or just one or the other)
3 large cloves garlic, peeled
1/3 cup parsley loosely packed, with stems
1/4 cup cilantro loosely packed, with stems
1 Tbsp + 1/2 Tbsp olive oil
2 Tbsp fresh lemon juice
salt to taste
fresh ground pepper to taste
What you do:
Cook the noodles according to package instructions for al dente. While noodles are cooking, you can cut the squash by hand or pulse it a few times in a food processor and set it aside. Then put the garlic and fresh herbs in the empty processor and run it until you have a pesto-like consistency, scraping the sides as needed.
Heat one tablespoon of the olive oil over medium heat in a large skillet. Add squash, beans and the herb and garlic mixture. Sauté for three minutes and drain water that the squash releases.
When the noodles are done cooking and have been rinsed and drained, put them back in the hot pot they cooked in and toss them with the remaining olive oil, the vegetables and herbs and lemon juice. Add salt and fresh ground pepper to taste and serve.