Pasta is one of my favorite things.
It's so easy and can be made hundreds of different ways.
With lots of fresh squash hanging out in my fridge, I wanted to use some in a hearty
side dish to go along with these great strips steaks I found at the grocery store.
This pasta fit the bill perfectly. Also, my basil plant is going crazy, so I obviously
needed to use a bunch of that too.
Add the meat right into the pasta and it would make a great entree.
I also got these cherries when I picked up the steaks, which has nothing to do with anything,
except that they were really good and I like the photo.
Squash, Goat Cheese and Basil Pasta
1 lb Fettucini or Spaghetti
1 red pepper, cut in strips
2-3 Fresno chilis, seeded
3 cloves of garlic, minced
3 yellow squash, cut in strips
1 cup Parmigiano Reggiano
1 cup fresh basil, torn or chiffonade
Cook pasta in boiling salted water until just shy of al
Heat a large skillet over medium-low heat and add olive oil. Drop in onion, red
pepper and chilies with a pinch of salt and pepper; sauté until softened. Add
garlic and squash; cook 3-4 minutes longer.
Stir in pesto until combined; pour in chicken stock. Add
cooked pasta and toss for a couple of minutes for pasta to absorb some of the
stock. Tear goat cheese into chunks and stir into pasta along with the
parmigiano reggiano until melted. Taste for seasoning, adding salt and pepper
if needed. Drop in basil and toss to combine.
Serve with more parmigiano and fresh basil if desired.
Labels: fresh basil, parmigiano reggiano, pasta, side dishes, squash goat cheese and basil pasta