Best 5 Pici With Summer Squashes And Tarragon Recipes

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE

Steps:

• Tarragon Vinaigrette:
• In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
• Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
• In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

PICI WITH SUMMER SQUASHES AND TARRAGON

Steps:

• Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.
• Add wine and ouzo. Bringto a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.

LEMON-ROASTED SQUASH WITH TARRAGON

Steps:

• Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

PASTA WITH SUMMER SQUASHES, HERBS, AND HONEY

Steps:

• Cook beans in a large pot of salted boiling water until crisp-tender, 3 to 4 minutes. Using a wire-mesh skimmer, transfer beans to a large bowl, reserving water in pot. Add pasta to boiling water, and cook until al dente. Drain, and add to beans. Stir in 2 tablespoons oil.
• Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta mixture. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squashes. Cook until squashes are golden brown, about 2 minutes. Stir, and continue to cook, turning occasionally, until just tender, 3 to 4 minutes more. Add to pasta mixture.
• Return skillet to medium heat, and add honey. Bring to a simmer and stir. Add vinegar and jalapenos. Cook until mixture is reduced by half but still slightly runny, about 1 minute. Pour over pasta mixture, and toss. Season with salt and pepper, and drizzle with oil. Stir in mint, cilantro, and thyme, and squash blossoms if desired. Serve immediately, or refrigerate up to 4 hours and serve at room temperature.

ROCCHETTI WITH SUMMER SQUASHES AND SWEET CORN

Steps:

• Cook pasta according to package directions in salted water. Drain, reserving 1 cup cooking liquid.
• Heat oil in a large, deep skillet over medium-high heat. Add squashes, and cook until softened and light gold, 6 to 7 minutes. Add corn, scallions, garlic, jalapeno, chicken stock, and 2 tablespoons butter. Season with salt and pepper, and cook until corn is tender, about 5 minutes.
• Add pasta, reserved cooking liquid, and remaining 2 tablespoons butter to vegetable mixture. Cook over medium heat, stirring often, until pasta is well coated, about 3 minutes. Garnish with scallions and shaved cheese.