By Alaina Sullivan
Zucchini’s mildness makes it an ideal canvas for more aggressive flavors. Simply sautéing it with minced garlic catapults it from delicate to edgy – the recipe calls loosely for “some minced garlic,” and I added enough to stave off an entire swarm of vampires.
With “fragrant” mentioned twice in the recipe sketch, the smells are reason enough to cook this dish – the twin aromas of sautéing garlic and toasting pistachios wafting up from neighboring pans are incredible. Toasting the nuts is a step worth taking – it releases their natural oils, intensifying both flavor and crunch.
The zucchini is tossed with al dente fusilli, sprinkled with the pistachios, and served with parmesan and lots of black pepper. It’s a pretty perfect pasta to start out the fall. Recipe from Mark Bittman’s Kitchen Express.
Zucchini and Garlic Fusilli with Pistachios
Boil salted water for the fusilli and cook it; meanwhile, slice two zucchinis into thin disks. Toast a handful of pistachios in a dry pan until just fragrant and turning golden; set aside. Cook some minced garlic in a couple tablespoons of olive oil until fragrant, add the zucchini slices and two tablespoons water, season with salt and pepper, and cook until soft. Drain the pasta, reserving the cooking water. Toss the zucchini and garlic mixture with the pasta, adding more olive oil and water if needed; add the toasted nuts and serve with grated Parmesan cheese and plenty of freshly ground pepper.