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Insalata di Farfalle, Zucchine E Pinoli The geometry of pasta involves pairing up the perfect shape with the perfect sauce. According to Caz Hildebrand, co-author of the Geometry of Pasta, doing so, ” . . . makes the difference between pasta dishes that are merely ordinary and truly sublime.” In this recipe, the simple lemon and olive oil dressing lightly coats the farfalle pasta, also known outside of Italy as bow-tie pasta. The fragrance and flavors of briefly sautéed slices of zucchini, shreds of fresh basil and Italian parsley, and toasted pine nuts combine to make this recipe “truly sublime.” As a matter of fact, I give it a four “S” rating for Super Special Summer Salad.

Insalata di Farfalle, Zucchine e Pinoli
The Geometry of Pasta

INGREDIENTS
1/2 pound farfalle
3 smallish, firm zucchini (2/3 pound), thinly sliced in 2-4-millimeter rounds
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon
2/3 cup pine nuts
Oil for frying the pine nuts
A small handful each of basil and flat-leaf parsley leaves, finely shredded
Grated Parmesan, to serve, (optional)

DIRECTIONS
1. Boil the farfalle until cooked as you would like them, then drain and cool under cold running water.

2. Heat a frying pan until very, very hot over a high flame. Add the zucchini, then 1½ tablespoons of the olive oil, and a little salt. Sauté for a minute or so. When half-cooked, a few nicely browned, add the garlic and cook for a minute more. When still just underdone, turn off the heat, and leave in the pan to finish cooking. The zucchini should be partly coloured, fully cooked but still slightly crunchy, and nicely dry.

3. Make a dressing of the lemon zest, juice, and remaining 4½ tablespoons of olive oil, and season to taste with salt and pepper.

4. To toast the pine nuts cover them with oil in a small pan and fry over a medium heat until pale amber.

5. When the zucchini and pine nuts have cooled to room temperature, toss with the pasta, herbs, and dressing.

6. Best left to stand for 20 minutes before eating plain or with a light grating of Parmesan.

LINNELL’S NOTES
1. Try to slice the zucchini so that the slices are uniformly thick. This helps to ensure that they are cooked evenly.

2. I drained the toasted pine nuts on a paper towel-lined plate. The next time I make this, I will use less oil to fry the pine nuts.

3. Before serving, I topped the dish with some freshly-grated Parmesan cheese and I also served some in a small bowl on the side for those who wanted more.

Enjoy!

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