The Culinistas' Charred Yellow Squash Gemelli

The Culinistas' Charred Yellow Squash Gemelli

Ingredients

  • 8 oz gemelli pasta
  • ¾ cup olive oil, divided
  • 1 cup basil, packed
  • ½ cup walnuts, toasted, chopped
  • 3 TB lemon juice
  • 1 TB lemon zest
  • ¼ teaspoon cayenne
  • Salt & freshly ground pepper, to taste
  • 2 medium yellow squash, cubed
  • 16 oz green beans, sliced 2-in pieces
  • Basil leaves, for garnish
  • 30 g Pearl Street Caviar Keluga

Recipe info

  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6

How to cook

  1. In a large pot of boiling, salted water, cook pasta, 7 to 8 minutes. Strain the pasta and cool completely under running water. Coat the pasta with 2 TB oil and set aside.

  2. In a high-speed blender, blend the basil, walnuts, lemon juice, zest and cayenne on high speed. In a steady stream, add ½ cup oil. Season the pesto with salt and pepper.

  3. In a medium bowl, toss the squash with remaining oil and season with salt and pepper.

  4. In a preheated cast iron grill pan, add the squash and grill until soft, 6 to 8 minutes. Allow the squash to get good grill marks; do not over mix the squash. Mix in the green beans and continue cooking for 2 to 3 minutes.

  5. Mix the pasta and grilled vegetables then season to taste with the pesto. Transfer to a serving platter and garnish with basil leaves & dollops of caviar.