The farmer’s market is full of bounty, so I overbought again this week! I found myself with a bushel of asparagus, a pound of sugar snap peas, a couple ears of corn, and an overabundance of oyster squash! What to do? I thought of making a succotash, but honestly, I was not in the mood for a casserole.
I thought this would make a great summer pasta with some red chili flakes and some of the leftover white wine I had in my fridge. Almost any vegetables would work wonderfully for this dish, if you have some bell peppers or extra tomatoes, they would be welcome company! I must say that roasting the squash and asparagus before adding them in gives the dish a richer flavor. And the acorn squash itself contributes a wonderful consistency to the dish. It feels fuller because of it.
I love making fresh pasta, it is really not that hard, and is truly therapeutic! It is like edible play-doh! I love sending my noodles through the pasta machine! If you don’t have a pasta machine, you can do it the old fashioned way! Just roll the pasta out thinly and slice with a knife to make the noodles.
The benefit of fresh pasta is that you only have to cook it for a few minutes instead of the 10-14 minutes you have to cook dried pasta for! And it is so much more delicious!!
When making a light sauce, make sure you reserve a bit of the pasta water to add to your sauce. This gives you a bit more thickness to the sauce without making anything too heavy.
I find a little squeeze of lemon freshens the sauce at the end!
4 cups (480 g) flour*
8 tablespoons water
salt and pepper
*note on flour: I use half semolina and half all-purpose if I want more sauce to stick to the pasta (great for tomato sauce) and White Lily light all purpose flour when I want extra smooth noodles. In these photos, I am using the White Lily flour.
- Place flour in volcano shape.
Add salt and eggs to crater.
Mix until ball forms, add water if needed.
- Knead 5 minutes.
Form into tennis sized balls. Rest dough for 1 hour.
- Dust machine with flour and pull ball of dough through, folding like a letter after each pass. I roll through three times or so until an even sheet is formed.
Make setting smaller, to desired thickness, roll through final time. I am fond of the “5” setting.
Trim to the length of pasta you want to create (9-12 inches) and cover with towel.
- Repeat with remainder.
- Run through cutting roller. Dust with flour to separate.
- Boil water. Cook 2-3 minutes.
Fresh Pasta with Roast Summer Vegetables
1 pound (450 g) asparagus, ends trimmed and sliced into 2 pieces
5 medium scallop squashes, sliced to 1/4 inch or so
salt and pepper
8 tablespoons butter, separated
2 medium onions, thinly sliced
3 cloves garlic, minced
1 pound (450 g) sugar snap peas, ends cut off and strings pulled off of both sides
2 ears corn, kernels sliced off the cob
2 medium tomatoes, cubed
2 cups (480 mL) dry white wine
pinch red pepper flakes
squeeze of lemon juice
freshly grated Parmesan cheese
- Preheat oven to 450°F (230°C).
- Drizzle and asparagus and squash in olive oil. Place them separately on 1 or 2 cookie sheets and season with salt and pepper.
Bake asparagus for 10 minutes, take it out and bake the scallop squash for an additional 10 minutes until soft and golden on the sides.
- Meanwhile, melt 6 tablespoons of butter in a large, high sided pan or Dutch Oven.
Add onions and garlic and sauté for 3-4 minutes.
Add the corn, peas, and tomatoes. Cook for 10 minutes longer. Season with salt and pepper.
- Meanwhile start boiling some salted water for the pasta in a large pot.
- Add in grilled veggies, wine, and crushed red pepper.
Season with salt and pepper to taste.
- Cook pasta for 2-3 minutes. Instead of draining the pasta, I use tongs to move it into my sauce dish.
- Mix the pasta and sauce, add some pasta water to extend the sauce.
- Season with salt and pepper and add a splash of lemon juice.
Top with Parmesan cheese to serve.
Total cooking time: 2 hours, serves 8-10