- 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
- Prep Time: 15 minutes
- Cook time: 15 minutes
- Yield: Serves 4-6
How to cook
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.
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.
In a medium bowl, toss the squash with remaining oil and season with salt and pepper.
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.
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.