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
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.