This late in season it may be hard to find great basil for pesto since it's so hot out in places. This easy recipe uses dry spices, so all you need is fresh summer produce and pasta. The Shabazi blend supplies a nice heat as well.

Shabazi Pesto Pasta

Author
Christian Leue
Servings
2 to 3
Category
Dinner

Ingredients

  • 1/2 pound dry spaghetti
  • Salt
  • Olive oil
  • 3 cups chopped summer squash (discard seeds if they are developed)
  • 2 Tbsp chopped toasted pine nuts (optional)
  • 2 Tbsp hard cheese, grated (Parmigiano, Pecorino, or a mix)
  • 1 Tbsp Shabazi N38

Directions

  1. Boil 4 quarts of water with 2 tablespoons sea salt (double this if you use a light and flaky salt like kosher salt).
  2. Add the pasta and give it a good stir to submerge everything.
  3. In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Cook the squash, stirring occasionally, until softened and browned in places (about 7-8 minutes). Turn off the heat.
  4. Drain the pasta, reserving a cup of the cooking water.
  5. Mix the pasta in with the vegetables, add the pine nuts (if using), cheese, and Shabazi and stir well to combine, adding the pasta water bit by bit, just until you form a smooth sauce that coats the pasta.
  6. Plate and garnish with a bit more Shabazi and/or olive oil, if desired.

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