MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini Scapece Pasta w/Peas & Minty Cream Sauce
 Categories: Pasta, Squash, Vegetables, Herbs, Cheese
      Yield: 4 servings

    1/4 c  EVOO; more as needed
  2 1/4 lb Medium zucchini; in 1/2"
           - rounds
      2 ts Kosher salt; more to taste
      4 cl Garlic; fine chopped
      1 ts Tsp. crushed red chile
           - flakes
    1/4 ts Dried oregano
      2    Anchovies
    1/2 c  White wine vinegar
      1 lb Fusilli lunghi bucati pasta
    1/3 c  Green peas
    1/2 c  (packed) fine grated
           Parmigiano-Reggiano; more
           - for garnish
    1/4 c  Coarse chopped parsley
           - leaves
      3 tb Heavy cream or mascarpone
           - cheese
      2 tb Fresh lemon juice
      2 tb Unsalted butter
      2 ts Fine grated lemon zest
      1 tb Fine chopped fresh mint
           - leaves; more for garnish
           Fresh ground black pepper

  To a large, wide pot set over medium-high heat, add the
  oil. When it's shimmering and hot, add the zucchini and
  1 teaspoon of the salt, then cover and turn the heat to
  medium. Cook, stirring every two minutes or so, until
  soft and browned in spots, about 12 minutes. Using a
  slotted spoon, transfer to a paper-towel-lined plate.
  Transfer about 16 zucchini slices to a small bowl and
  set aside.

  Turn the heat to medium-low. If the pot looks dry, add 1
  tablespoon of oil. Add the garlic, chile flakes,
  oregano, and anchovies and cook, stirring continuously,
  until fragrant, about 30 seconds. Add the zucchini on
  the plate, the vinegar, and the remaining salt, then
  turn the heat to medium-high and cook, stirring
  frequently, until the vinegar has reduced slightly,
  about 3 minutes. Using a potato masher, mash the
  zucchini until you have a chunky sauce. Add the fusilli
  and 4-3/4 cups of water and bring to a boil. Turn the
  heat to medium, cover, and boil, stirring occasionally,
  until the pasta is almost al dente, 7 - 8 minutes. (If
  the pot looks dry, add water as needed.)

  Uncover and add the peas, Parmigiano, parsley, cream,
  lemon juice, butter, and lemon zest. Continue to simmer,
  stirring frequently, until the fusilli is cooked and
  coated in sauce, 3 - 5 minutes more. Stir in the mint
  and salt and black pepper to taste.

  To serve, divide among four bowls and top evenly with
  the reserved zucchini slices, followed by additional
  Parmigiano and mint.

  By: Benjamin Kemper

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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