This pasta comes with quite a title.  But although it seems like it has a hefty ingredient list, it’s really quite simple.  The relatively miniscule amounts of butter & cheese go a long way here, and the scallions & pine nuts add a pretty major depth of flavor.  Then tossed with refreshing microgreens and lemony avocado pesto — let’s just say we’re big fans.  HUGE.

Ingredients

Pat of butter (about 1/2 – 1 Tbsp)*

1 lb summer squash, cleaned & chopped (if your squash are tiny, just halve them, if they’re bigger, slice)

1 c microgreens

2 Tbsp pine nuts

2 scallions, chopped (green & white parts)

1/2 c shaved manchego (or any flavorful cheese of your choosing)

1/2 lb whole wheat capellini

salt & pepper

3/4 c avocado pesto (3 scallions, 1 c basil, 2 lemons, 3 cloves garlic, 1 avocado)

*Unless you’re vegan – use butter, it really, really enhances the flavor here. Like a lot.

To Make Avo “Pesto”:

Blend until smooth: 1 c scallions (roughly chopped) + 1 c basil + 1/4 c lemon juice + 3 cloves garlic + 1 avocado (pit removed) + 2 Tbsp water + s & p to taste

The How To:

1.Add butter to a pan set over medium heat.  Throw in your chopped scallions, give them a little saute for about a minute

2. Add squash, sprinkle liberally with s & p, saute until crisp on the outside, tender on the inside

3. Meanwhile, cook pasta & drain, return to hot pan

3. Add pine nuts to pan until toasted (they should be a deep caramel color)

4. Toss pasta with avocado pesto & add in your squash and pine nuts

5. Add microgreens and shaved manchego

6. Crack some black pepper overtop

Voila!