Here’s a recipe to put you in a warm-weather mood even when it’s cold out, with ingredients that are available almost all year long.
Special equipment: A julienne peeler makes cutting the squash noodles simple, but you can also easily cut them by hand.
This recipe was featured as part of our Cooking with Summer Ingredients story.
Beverage pairing: A delicious but inexpensive white composed of varying percentages of Viognier, Grenache Blanc, and Clairette from the South of France would provide just enough body to stand up to the pasta and ricotta salata, and the freshness and delicate herbal qualities present in some of the best examples would complement the zucchini and pine nut components of this dish. Try the 2005 Côtes du Rhône Blanc La Bastide Saint Dominique.