Fedelini with Summer Squash, Walnuts, and Herbs

• 1/4 cup walnuts
• 1 pound summer squash
• 2 tablespoons olive oil
• Salt
• Fresh-ground black pepper
• 3 tablespoons chopped marjoram, basil, or parsley
• 3/4 pound fedelini
• Toasted walnuts or pine nuts
• Freshly grated Parmesan cheese

1. Preheat the oven to 350F and lightly toast: 1/4 cup walnuts for 8 to 10 minutes.
2. Let cool and coarsely chop.
3. Trim the ends from: 1 pound summer squash.
4. Cut into julienne with a knife or mandoline.
5. Heat in a heavy pan: 2 tablespoons olive oil.
6. Add the julienned squash and saute over medium-high, tossing the squash in the pan, until tender and lightly browned.
7. Season with: Salt, Fresh-ground black pepper, 3 tablespoons chopped marjoram, basil, or parsley.
8. Cook in abundant salted boiling water: 3/4 pound fedelini.
9. Drain, reserving some of the cooking water.
10. Toss the noodles with the seasoned squash, a splash of the cooking water, and: Toasted walnuts or pine nuts.
11. Taste and correct the seasoning, and add more pasta water if needed.
12. Plate and garnish, if desired, with: Freshly grated Parmesan cheese.
13. Instead of the herbs, stir in a couple tablespoons of pesto.

walnuts, summer, olive oil, salt, freshground black pepper, basil, fedelini, walnuts, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/fedelini-with-summer-squash-walnuts-and-herbs-387174 (may not work)