You may also like
Categories:
zucchini unsalted butter scallions salt fresh linguine tarragon lemon thyme lemon zest Pecorino cheese
Viewed: 58 - Published at: 7 years agoIngredients
- 4 pounds small zucchini
- 6 tablespoons unsalted butter
- 4 scallions, thinly sliced lengthwise
- Salt and freshly ground pepper
- 1 1/2 pounds fresh linguine or spaghetti
- 2 tablespoons chopped tarragon or chervil, plus more for garnish
- 1 tablespoon chopped lemon thyme
- 1 teaspoon finely grated lemon zest
- 8 ounces young pecorino cheese, freshly grated (2 cups), plus more for garnish
Method
- Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers.
- You should have 12 packed cups of zucchini strands.
- In a very large, deep skillet, melt the butter.
- Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
- Drain, reserving 1 cup of the water.
- Add the pasta to the skillet along with the chopped tarragon, thyme, lemon zest and pecorino cheese and toss well.
- Add the reserved pasta water and cook over moderately high heat, stirring, until the sauce is slightly thickened, about 3 minutes.
- Transfer to plates, garnish with tarragon and grated cheese and serve.
