Fedelini with Summer Squash, Walnuts, and Herbs

1. Toast Walnuts

Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast them in the oven for 8-10 minutes, until they are richly flavored and fragrant.

2. Prepare Summer Squash

While the walnuts are toasting, julienne the summer squash into thin strips using a sharp knife or a mandoline.

3. Sauté Squash and Herbs

Heat olive oil in a heavy pan over medium-high heat. Add the julienned squash, a pinch of salt, some fresh-ground black pepper, and your choice of chopped herbs. Sauté until the squash is tender and lightly browned.

4. Cook Fedelini

Bring a pot of salted water to a boil and cook the fedelini until al dente. Reserve some of the cooking water before draining.

5. Combine and Serve

In a large serving bowl, combine the cooked fedelini, sautéed squash, reserved cooking water, and toasted walnuts. Toss well and adjust seasoning with additional salt and pepper if needed. Optionally, garnish with freshly grated Parmesan cheese.