MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Zucchini Scapece Pasta w/Peas & Minty Cream Sauce
Categories: Pasta, Squash, Vegetables, Herbs, Cheese
     Yield: 4 servings

   1/4 c  EVOO; more as needed
 2 1/4 lb Medium zucchini; in 1/2"
          - rounds
     2 ts Kosher salt; more to taste
     4 cl Garlic; fine chopped
     1 ts Tsp. crushed red chile
          - flakes
   1/4 ts Dried oregano
     2    Anchovies
   1/2 c  White wine vinegar
     1 lb Fusilli lunghi bucati pasta
   1/3 c  Green peas
   1/2 c  (packed) fine grated
          Parmigiano-Reggiano; more
          - for garnish
   1/4 c  Coarse chopped parsley
          - leaves
     3 tb Heavy cream or mascarpone
          - cheese
     2 tb Fresh lemon juice
     2 tb Unsalted butter
     2 ts Fine grated lemon zest
     1 tb Fine chopped fresh mint
          - leaves; more for garnish
          Fresh ground black pepper

 To a large, wide pot set over medium-high heat, add the
 oil. When it's shimmering and hot, add the zucchini and
 1 teaspoon of the salt, then cover and turn the heat to
 medium. Cook, stirring every two minutes or so, until
 soft and browned in spots, about 12 minutes. Using a
 slotted spoon, transfer to a paper-towel-lined plate.
 Transfer about 16 zucchini slices to a small bowl and
 set aside.

 Turn the heat to medium-low. If the pot looks dry, add 1
 tablespoon of oil. Add the garlic, chile flakes,
 oregano, and anchovies and cook, stirring continuously,
 until fragrant, about 30 seconds. Add the zucchini on
 the plate, the vinegar, and the remaining salt, then
 turn the heat to medium-high and cook, stirring
 frequently, until the vinegar has reduced slightly,
 about 3 minutes. Using a potato masher, mash the
 zucchini until you have a chunky sauce. Add the fusilli
 and 4-3/4 cups of water and bring to a boil. Turn the
 heat to medium, cover, and boil, stirring occasionally,
 until the pasta is almost al dente, 7 - 8 minutes. (If
 the pot looks dry, add water as needed.)

 Uncover and add the peas, Parmigiano, parsley, cream,
 lemon juice, butter, and lemon zest. Continue to simmer,
 stirring frequently, until the fusilli is cooked and
 coated in sauce, 3 - 5 minutes more. Stir in the mint
 and salt and black pepper to taste.

 To serve, divide among four bowls and top evenly with
 the reserved zucchini slices, followed by additional
 Parmigiano and mint.

 By: Benjamin Kemper

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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