Strozzapreti Pasta with Savoy Cabbage, Anchovy, and Breadcrumbs Roasted Summer Squash with Walnuts and Parsley
Ingredients:
Pasta Cabbage
Sage Anchovy
Breadcrumbs Summer squash
Walnuts Parsley
Lime
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients:
• Bring a medium pot of generously salted water to the boil on high.
• Wash and dry the fresh produce.
• Remove the core from the cabbage, and roughly chop leaves (bite-sized pieces).
• Trim and discard ends of squash. Slice into 1/2”-thick rounds.
• Discard any tough stems from sage, and roughly chop leaves.
• Discard any tough stems from parsley, and roughly tear leaves.
• Quarter the lime.
• Heat oven to 450.
2) Roast the squash:
• Arrange sliced squash in a single layer on a sheet pan, drizzle with olive oil, and season with salt and pepper. Transfer to oven and roast until tender and browned in spots, about 10 minutes. Remove from oven and allow to cool on sheet pan for a few minutes.
3) Toast the walnuts and breadcrumbs:
• While the squash roasts, heat a dry saute pan over medium-low heat. Add walnuts in a single layer and toast, stirring regularly, until fragrant and a few shades darker, about 5 minutes. Transfer to a cutting board and roughly chop while still warm. Wipe out pan and return to medium heat.
• Add 1 tablespoon olive oil and breadcrumbs and toast over medium heat, stirring regularly, until breadcrumbs are golden brown and somewhat crunchy, about 5 minutes. Season with salt and pepper. Transfer to a plate to cool.
4) Dress the squash:
• Transfer the slightly cooled squash to a bowl. Add chopped toasted walnuts and season with salt and pepper. Add the juice of the lime wedges and a generous drizzle of olive oil and toss to combine.
5) Cook the pasta:
• Add the pasta to the boiling water and cook for 11 minutes. Drain, reserving 1/2 cup pasta cooking water.
6) Make the sauce:
• While the pasta cooks, heat 2 teaspoons olive oil in a large saute pan on medium-high. Add chopped cabbage and cook, stirring occasionally, until softened slightly and browned in spots, about 2 minutes. Season with salt and pepper. Add 2 teaspoons olive oil and the anchovy to a corner of the pan and mash up with a spoon. Add sage.
• Add cooked pasta and reserved pasta water and simmer, stirring occasionally, until sauce reduces and coats pasta loosely. Drizzle with olive oil and toss/stir to combine.
7) Finish the dish:
• To the squash and walnuts, add the torn basil and toss to combine. Divide pasta between 2 dishes and sprinkle toasted breadcrumbs on top. Serve roasted squash alongside. Enjoy!