A tasty summer pasta

As much as I love beets and greens, the zucchini and summer squash were a very welcome sight in the farm basket these past couple of weeks. I can’t wait for the flavors of summer.

Here’s a quick pasta dish recipe from Vegetarian Times. I served it warm with garlic-cheese biscuits (made the cheater way with Bisquick). It would be good served cold as well.

1/4 cup pine nuts
1/2 cup grated Romano cheese (about 3 oz.)
1/4 cup plus 2 Tbs. mint leaves, sliced into very thin ribbons
2 Tbs. olive oil
2 tsp. brined green peppercorns, drained
1 8.8-oz. pkg. chunky pasta
2 cups grated zucchini
1 clove garlic, minced (about 1 tsp.)

Just do the shredding, boil the pasta, mix and viola! I omitted the peppercorns (didn’t have any), and just replaced them with some extra salt.