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About the Dish

  • Sliced Almonds

    Sliced Almonds

  • Parmesan Cheese

    Parmesan Cheese

  • PeachDish Salt

    PeachDish Salt

  • Red Pepper Flakes

    Red Pepper Flakes

  • Basil


  • Casarecce Pasta

    Casarecce Pasta

  • Shallot


  • Summer Squash

    Summer Squash

  • Sweet Peppers

    Sweet Peppers


Please read entire recipe before beginning.
To make the pesto: Peel and mince garlic. Add the almonds to minced garlic and continue to chop until finely minced. Place the garlic/almond mixture in a small bowl and add the Parmesan, 2 tablespoons olive oil, 1/2 teaspoon PeachDish salt and red pepper flakes; stir to combine. Pick and finely chop the basil. Mix chopped basil and remaining 1 tablespoon olive oil into the garlic mixture, then set aside.
Combine about 6 cups water and kosher salt in a saucepot; place over high heat. While you are waiting for water to boil, prepare your mise en place for the pasta: Peel, halve, and thinly slice shallot. Trim ends off yellow squash, halve lengthwise, and thinly slice crosswise. Remove stem and seeds from pepper(s) and thinly slice.
When water comes to a boil, add the pasta. Cook, stirring occasionally, 6-8 minutes, or until the pasta is tender but not mushy. Drain the pasta in a colander but do not rinse.
Heat a large sauté pan over medium-high heat. Add cooking oil, then shallot; cook 1 minute while stirring. Add squash to pan; cook 2-3 minutes, stirring intermittently. Add peppers; cook 3 minutes, stirring intermittently. Season with remaining 1/2 teaspoon PeachDish salt, and remove from heat.
Add cooked pasta and pesto to pan. Stir thoroughly to combine. Taste and adjust seasoning as desired. Serve and enjoy!