Pasta with Fennel Frond Pesto and Caramelized Summer Squash

Serves 4

Ingredients:

For the pesto:

• 1 cup chopped fennel fronds

• 1 large clove garlic, roughly chopped

• 2 tablespoons raw almonds

• ½ teaspoon coarse kosher salt

• ¼ cup extra-virgin olive oil

For the pasta:

• 1 green onion

• 2 summer squash, sliced into 1/4-inch thick pieces then cut in half lengthwise

• Salt and pepper

• 1 garlic scape

• 1 lb extruded pasta of your choice

• Pinch of crushed red pepper

• Juice of ½ lemon

Procedure:

• Put on a large pot of water to boil for the pasta. Meantime, make the pesto: combine the fennel fronds, garlic, nuts, and salt in a food processor or blender (a Vitamix would be handy with this recipe) and pulse until the mixture is coarsely chopped.

• Add oil and process or blend until the mixture becomes paste-like.

• In a large skillet over medium-high heat, cook the onions in 1 ½ teaspoons olive oil until softened and a touch browned, 5 to 8 minutes. Add summer squash, season generously with pepper and a pinch of salt, and continue cooking, stirring occasionally until rather soft and caramelized, about 10 minutes. Turn off heat.

• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions, but make sure to keep pasta quite al dented. Drain pasta, reserved 1 cup of cooking water.

• Add cooked pasta to summer squash in skillet and turn heat to medium-high. Add ½ cup cooking water then the pesto, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy and wonderful. Add a little more pasta water if necessary. Sprinkle with crushed red pepper and squeeze on lemon juice. Serve immediately.

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