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About the Dish

  • Penne

    Penne

  • Sweet Peppers

    Sweet Peppers

  • Pesto

    Pesto

  • PeachDish Salt

    PeachDish Salt

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Prepare your mise en place: Trim ends from squash. Remove and discard pepper stems and seeds; thinly slice flesh. Halve squash lengthwise; thinly slice crosswise. Peel and finely chop garlic.
2
Fill a small saucepan two-thirds full with about 6 cups water. Place over high heat. When water comes to a full boil, stir in pasta. Cook until just tender but not mushy, 8-9 minutes. Reserve 1/4 cup cooking liquid, then drain pasta in a colander; do not rinse.
3
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil begins to shimmer add peppers. Cook, stirring occasionally, 2-3 minutes. Add squash and garlic, and cook until vegetables start to become tender, 3-4 minutes.
4
Stir in pasta, pesto and reserved pasta cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
5
Divide pasta between 2 plates or bowls. Top with Parmesan, and enjoy!