<< BackSummer Corkscrew Pasta (Fusilli Estevi)

Serves 4.

1 pound fusilli (short corkscrew pasta)

2 medium summer squash
3 garlic cloves
1/3 cup pine nuts
2 tablespoons olive oil

3 large tomatoes, cut into 1/2" cubes
1/4 cup chopped fresh parsley
1/4 chopped fresh basil
1/4 pound mozzarella cheese in 1/2" cubes
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
black pepper to taste

freshly grated Parmesan

Bring a large covered pot of water to a rapid boil. Add the fusilli, stir, and cover the pot until the water comes to a boil again.

Meanwhile, cut summer squash into quarter rounds about 1/4" thick. In a heavy skillet, saute the summer squash, garlic, and pine nuts in olive oil until the garlic is golden and the summer squash is barely tender, for just a few minutes. Put the summer squash into a large wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and extra-virgin olive oil. Add black pepper to taste and mix well.

When the pasta is al dente, drain it and add to the serving bowl. Toss everything and serve immediately. Pass the Parmesan.