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 4¾ 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

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