If you have a home garden, right now I’m guessing those first few tomatoes you plucked with great excitement two weeks ago have multiplied into an ever-growing pile at this point. And there might be more than a few squash or zucchini just about ripe and ready for picking. If that mounding pile of produce is starting to cause a wave of panic, I have the recipe for you.
This recipe is a slight variation on the gorgeous, delicious linguine dish you might have already caught yourself ogling in the grocery store checkout line on the cover of Real Simple this month. Their version is quite delightful as-is, but I made a couple of changes in a pinch one night that my family ended up preferring, so I’m sharing them here. Additionally, if your family includes any diners that turn up their nose at the sight of whole veggies lurking amongst their pasta noodles, I’ve developed an easy way to create a vegetable “sauce” that should win approval from even the pickiest of little palates.
For the adults in the bunch, this dish is everything that summer should be, all in one bowl. Incredible, perfect tomatoes, sweet corn, and mellow squash mingle with creamy, tangy goat cheese and crunchy toasted pine nuts. The original recipe called for walnuts but I was out the first time I made it and, after a couple of tries, we all agreed that we liked the pine nuts better. Maybe because they’re slightly mellower than walnuts? In any case, we liked it better. We also used spaghetti noodles instead of linguine and love that change too.
I’m a firm believer that the best family meals are the ones that can be tweaked slightly and easily so that everyone will happily, willingly dig in. For this dish, I followed my “When all else fails, blend,” rule. Essentially, as soon as the corn is sauteed I took about one serving of each of the vegetables and dropped them in the blender. Add some pasta water and whir. Worked like a charm. The version for adults comes together just as fast so you can get everything on the table lickety-split.
If the enormous squash I just plucked from our garden is any indication, I think this dish will be in heavy rotation at our house for the next few weeks. Hopefully it will find its way onto your table too.