One more uncooked pasta sauce

Zucchini_Basil_PastaIn our earlier post on the joys of uncooked pasta sauce, we completely forgot this recipe for Fettuccine with Walnuts and Zucchini.  For some reason, as much as we enjoyed making this recipe when we found it a few years ago (Bon Appetit, August 2006), it completely fell off the list of summer recipes until just recently.  This makes six very generous servings (possibly with leftovers), and once again takes advantage of the fresh basil still growing on our deck.  The link is to our version of the original recipe.

One thing we neglected to mention in our comments about the recent trip to Charleston was our surprise at seeing the olive trees at our former home.  Following a trip to Italy, we were given three small trees that Pete and Caroline Madsen had growing in their green house to plant as an experiment.  None of us had any idea if the trees would survive, much less grow.  About 7 years later, the trees are approaching 20 feet in height, and producing beautiful olives!  We wonder if one day, someone might grow olives in Charleston, and offer Low County olive oil.

1 Comment

mike1624September 7th, 2009 at 9:21 am

After enjoying this recipe as prepared by the authors,we decided to try it after we returned home. As luck would have it,we had used all the fettucine and hadn’t replaced it. Instead, we used Trader Joe’s Lemon Pepper Pappardelle Pasta and it really worked well. This is a great summer treat!

Leave a comment

You must be logged in to post a comment.