I came across this recipe in Rachel Ray's magazine, which by the way, I'm loving the subscription! I really like the taste of tarragon. This recipe sounded so good to me. I don't often see recipes that have herbs, hot peppers, and lime in pastas. So here goes.
Penne and Zucchini with Lime & Herbs
salt & pepper
1 lb. penne rigate pasta
2 firm zucchini (I recommend using 3 if they're small)
about 3 T. EVOO
1 fresno chile pepper, finely chopped (I used serrano)
4 cloves garlic, finely chopped
2 limes, juiced
2 T. butter (sub vegan if desired)
1/2 C. flat-leaf parsley, chopped
1/4 C. fresh mint, chopped
1/4 C. fresh tarragon, chopped (or 1/2 C. basil)
1 C. grated pecorino-romano cheese (I use nutritional yeast)
1/2 C. finely chopped pistachio nuts, toasted (or any kind)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 C. of the pasta cooking water.
While the pasta is working, halve the zucchini lengthwise and scrape out the seeds (I left the seeds). Thinly slice into 1/4"x2" strips--think fat matchsticks.
In a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Stir in the chile and garlic for a minute. Add the zucchini, season with salt and pepper and cook until tender, 8-10 minutes.Add the lime juice to the zucchini and stir in the butter to melt. Add the pasta, parsley, mint, and tarragon (or basil), a handful of "cheese" and the reserved pasta cooking water. Toss for 1-2 minutes. Top with more "cheese" and the pistachios.
This recipe was fairly quick. Once you get the juicing, chopping and nuts toasted you can throw it together pretty quickly. I served this dish with a toasted whole wheat baguette. I used hazelnuts but I think pine nuts would have been even better. My family, and best friend who joined us for dinner, really enjoyed it. The herbs were pretty strong, you could cut back a little on those if you don't want it to taste too minty. The lime adds a nice zing. This recipe is a keeper, but i jotted a few notes and suggestions on it for next time.
Happy cooking to you all,