35 minutes
A delightful pasta dish featuring tender summer squash, toasted walnuts, and aromatic herbs, perfect for a summer meal.
Walnuts, toasted, chopped
0 oz
Summer Squash, julienned
0 lb
tablespoons
to taste
to taste
Chopped Marjoram, Basil, Or Parsley, chopped
tablespoons
Fedelini, cooked al dente
0 lb
Parmesan Cheese, grated
to taste
1. Toast Walnuts
Preheat your oven to 350°F. Spread the walnuts out on a baking sheet and toast them in the oven for 8 to 10 minutes until they are fragrant and lightly browned. Once toasted, allow them to cool, then chop them finely.
2. Julienne Squash
While the walnuts are toasting, trim the ends off the summer squash and julienne them into thin strips using a knife or mandoline. This will ensure that the squash cooks evenly and quickly.
3. Cook Squash
Heat 2 tablespoons of olive oil in a heavy pan over medium-high heat. Add the julienned squash and sauté, tossing occasionally, until the squash is tender and lightly browned. Season the squash with salt, fresh-ground black pepper, and 3 tablespoons of your choice of chopped marjoram, basil, or parsley.
4. Cook Fedelini
While the squash is cooking, bring a large pot of salted water to a boil. Cook the fedelini according to the package instructions until it is al dente. Reserve a cup of the pasta cooking water before draining the noodles.
5. Combine Ingredients
Combine the cooked noodles, seasoned squash, and toasted walnuts in the pan. Add a splash of the reserved pasta water to help the ingredients come together. Toss everything thoroughly to ensure the flavors meld, and taste to adjust the seasoning with more salt and pepper if needed. If the mixture seems dry, add a bit more of the reserved pasta water.
6. Garnish and Serve
Serve the fedelini hot, garnished with freshly grated Parmesan cheese if desired. Enjoy your meal, savoring the combination of tender squash, crunchy walnuts, and aromatic herbs.
Chicken & Almond Fedelini** . Swap the walnuts for slivered almonds, toasted. . Add grilled, sliced chicken breast for protein. . This variation adds a lean protein to the dish and a slightly different nutty flavor from the almonds.
Shrimp & Pesto Fedelini** . Replace summer squash with fresh basil pesto and cherry tomatoes. . Add sautéed shrimp as the protein. . This variation offers a fresh, herbaceous flavor and makes it a more Mediterranean-style dish.
Butternut Squash & Hazelnut Fedelini** . Swap summer squash for roasted butternut squash. . Use toasted hazelnuts in place of walnuts. . This variation is perfect for the cooler months, with a sweet, nutty squash complemented by the rich flavor of hazelnuts.
Zucchini & Pine Nut Fedelini with Tofu** . Maintain the summer squash but add sautéed tofu cubes for protein. . Swap walnuts for toasted pine nuts. . This variation caters to a plant-based diet while still providing a satisfying protein component.
Calabrian Chili & Pecan Fedelini** . Introduce Calabrian chili paste to the oil for a spicy kick. . Swap walnuts for toasted pecans. . Add sautéed broccolini or rapini for a bitter, peppery contrast. . This variation adds heat and a Southern Italian flavor profile to the dish.
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