Fedelini with Summer Squash, Walnuts, and Herbs

Preparation

1. Step 1

   Preheat the oven to 350°F and lightly toast: 1/4 cup walnuts for 8 to 10 minutes. Let cool and coarsely chop.

   Step 2

   Trim the ends from: 1 pound summer squash.

   Step 3

   Cut into julienne with a knife or mandoline. Heat in a heavy pan: 2 tablespoons olive oil.

   Step 4

   Add the julienned squash and sauté over medium-high, tossing the squash in the pan, until tender and lightly browned. Season with: Salt, Fresh-ground black pepper, 3 tablespoons chopped marjoram, basil, or parsley.

   Step 5

   Cook in abundant salted boiling water: 3/4 pound fedelini.

   Step 6

   Drain, reserving some of the cooking water. Toss the noodles with the seasoned squash, a splash of the cooking water, and: Toasted walnuts or pine nuts.

   Step 7

   Taste and correct the seasoning, and add more pasta water if needed. Plate and garnish, if desired, with: Freshly grated Parmesan cheese.

2. Variation

   Step 8

   Instead of the herbs, stir in a couple tablespoons of pesto.