Andrew Scrivani for The New York TimesFarfalle with roasted peppers, peas, feta and yogurt
This week, Martha Rose Shulman takes the last of her summer vegetables to make fast and delicious pasta for a healthful fall meal. She writes:
I love the way late summer vegetables like eggplant, tomatoes, peppers and green beans hold their own until the month of October. This is the produce I’ve been planning my meals around, even as the weather cools. It’s been a busy week for me and whenever my schedule is tight I veer toward pasta. In some of this week’sRecipes for Health you will be able to prepare the vegetable accompaniment in the time it takes to heat the water and cook the pasta: the same water is used to blanch vegetables in the dish. I made one dish with perciatelli, baby broccoli and tomatoes and blanched the baby broccoli in the water that I then used for the pasta, and when I made orecchiette with pesto and green and yellow string beans, I just threw the beans into the pot with the pasta halfway through the pasta’s cooking time.You’ll find more than one dish that calls for pesto this week because the two basil plants I put in last spring are huge, yielding enough fresh basil for a winter’s supply of pesto. I decided to use pistachios this time for my pesto – mostly because I had a big container full of them left over from some baking and I needed to use them up. I also loved the green color they contribute and the grassy flavor. I’m very careful about buying pine nuts these days, because the Asian varieties can cause me an allergic reaction that makes food taste bitter for about two weeks, so I’ve been substituting other nuts in my pestos and so far I like pistachios the best.
Here are five fall pasta recipes, each with a taste of summer.
Perciatelli With Baby Broccoli, Tomatoes and Anchovies:This Southern Italian pasta is inspired by a dish that calls for the light green cauliflower used in Sicily.
Orecchiette With Basil and Pistachio Pesto and Green and Yellow Beans: The small ear-shaped pasta provides hollows for the delicious sauce to settle into.
Farfalle With Roasted Peppers, Peas, Feta and Yogurt: A pasta and yogurt dish inspired by recipes from Greece and Turkey.
Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta: Shell beans have a short season, but are a rare treat to be savored while you can.
Lasagna With Pistou and Mushrooms: A lasagna dish that is a great vehicle for pesto or pistou to use up the summer’s stock of basil.
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