Got this recipe from over here and goddamn it’s soooo good! The original recipe calls for 5 cups of mixed ‘summer and patty pan squash’ but since I failed to google either of those before going to the supermarket, I just picked up some yellow squash. I’ve since found out that zucchini, patty pan and yellow squash are all from the same family, so you can sub in any kind. I also added some baby spinach leaves to mine.
3-5 c of squash
1 package of pasta – your choice, but spiral (or anything with grooves/indents) works well because it holds the pesto
salt and pepper
set your pot of water boiling for the pasta and some salt, and set a pan to heat on medium-high. Julienne your squash, and when the water is boiling, add the pasta to the pot and the squash to the fry pan (along with a couple tablespoons of oil and some salt and pepper). Set your timer for 8 mins. Stir the squash frequently. Pasta and squash should be ready at the same time, but test for doneness (I like my pasta more overdone than underdone). Once your turn of the squash, toss in a couple handfuls of baby spinach and stir – that’ll let it heat through and wilt down a little.
1 bunch of basil
2-4 cloves of garlic
1/2 c walnuts
juice of half a lemon
a small pot of plain yoghurt (about a cup)
1/4 c oil (olive oil in the original recipe but I used canola)
3/4 tsp salt
1/2 tsp pepper
1/2 c daiya cheese (mozzarella is what I used)
Add the basil, garlic and walnuts to your food processor and pulse while slowly adding the oil. Scrape down the sides periodically and pulse till smooth. Add a teaspoon of the lemon juice, the yoghurt, salt and pepper and pulse till combined. Taste and add more lemon if you prefer – I like my pesto super lemony!
Add the squash/spinach, pesto and pasta to a large bowl and combine. Top with the daiya and serve!