If you’ve read my About Me page then you’ll know that I spent the Fall of 2008 studying and working in Florence, Italy. Two of my favorite experiences during that time both involved food: my Mediterranean cooking class and the time I spent working in a small restaurant. I learned so much during my time in Italy about the value of eating with the seasons.

Here in the U.S. eating seasonally is literally a foreign concept, but it doesn’t have to be. We can and should learn to eat foods when they are in season and look forward to them when they are not, because it’s simply the best and most nutritious way to eat. Have you ever purchased strawberries in November? They’re sad and lifeless and need tons of sugar to have any amount of flavor. Compare that to the taste of a sun-warmed strawberry that you’ve just picked from a you-pick farm that’s bursting with juicy flavor. Or don’t because there is no comparison, only contrast.

Now if you had asked me before my time in Italy how I liked my pasta, I would have given you the same answer every time: topped with a slow-cooked ragu or bolognese sauce, please! And while I will always have a huge soft spot for a plateful of fresh tagliatelle in a wild boar ragu (one of my favorite meals of all time), I now prefer to reserve that kind of recipe for the cooler months. During the warmer months, I take advantage of the fact that my garden and local farmer’s markets are bursting at the seams with the fresh veggies of summer. I start leaning towards those recipes that complement warmer weather and that require only a small handful of fresh ingredients to really shine.

This roasted walnut pesto pasta is light, fresh, and features a handful of summer garden classics. The recipe I’ve put together is a modified version of the recipe used in my Mediterranean cooking class. I used zucchini and tomatoes instead of potatoes, and toasted walnuts in place of pine nuts. You can use a number of different pasta shapes with this pesto, although I used rotini because I like the way the pesto really clings to the inside of the spirals. For a lower calorie version (and one that is great for anyone with a gluten or egg allergy), I would strongly recommend using this chickpea pasta by Barilla. It’s made entirely from chickpeas and is a great source of plant protein and fiber. I also can’t stress enough how much of a difference using freshly grated cheese makes on the flavor of this dish. I like using a mixture of Parmigiano Reggiano and Pecorino Romano cheeses, but you can use just Parmigiano if you don’t have both.

Now stop trying to eat these pictures and go make this dish yourself! You can make this as a main course or serve is as a side. It’s fast and easy and healthy to boot. And it’s so so good.

Walnut Pesto Pasta

Serves 6

Ingredients:

1 lb (500g) of rotini

3 cups of lightly packed basil leaves

1/2 cup of toasted walnuts

2 cloves garlic

1 T. lemon juice

1 1/2 t. salt

1/2 cup of extra virgin olive oil

1/2 cup of freshly grated cheese (either Parmesan or a mixture of Parmesan and Pecorino Romano)

2 medium sized zucchini, diced into 1/2 inch pieces

1 pint of cherry tomatoes, cut in half

Bring lightly salted water to a boil, and cook the pasta according to the instructions on the package until it is al dente. Reserve a couple tablespoons of the pasta water when the pasta has finished cooking.

While the pasta is cooking, put the basil, toasted walnuts, garlic, lemon juice, and salt in a food processor and process while you add the olive oil in a thin, but constant stream. The sauce should be the consistency of a slightly grainy paste, not a purée. When it reaches the right consistency, transfer to a large bowl and, using a spatula, fold in the grated cheese. Set aside.

In a skillet, heat 2 tablespoons of olive oil. Add the zucchini and season lightly with salt and pepper. Cook until lightly browned and tender, but not squishy (approximately 3-5 minutes). In the last minute, add in the cherry tomatoes. They should be in long enough to get hot and slightly begin to soften, but again, you don’t want mushy veggies!

Transfer the pasta and sautéed veggies into the bowl with the pesto. Add in the pasta water that you set aside earlier and then lightly toss until the pesto has completely coated everything. Serve immediately and top with a bit more freshly grated cheese.