Zucchini Linguini with Patti Pan Squash & Romesco


Ingredients:
  • 3  each  tomatoes, peeled, de-seeded & chopped
  • 1/3  cup  almonds or hazelnuts - toasted
  • 3/4  cup  toasted bread crumbs
  • 1/2  cup  roasted red peppers
  • 1/4  cup  olive oil
  • 1  clove garlic
  • 1  teaspoon  salt
  • 1/4  teaspoon  cayenne pepper
  • 1  tablespoon  red wine vinegar
  • 1  pkg Rossi Pasta Zucchini Linguini
  • 1  tablespoon  olive oil
  • 2  cup  patti pan squash (baby) - quartered
  • 1  cup  cippolini onions (can substitute pearl onions
  • 1/4  cup  pine nuts
  • 1/4  cup  chevre
Directions:
Make romesco sauce. Place first nine ingredients in blender and puree, add olive oil till sauce consistency. Adjust salt to taste.

Heat romesco sauce in sauce pan over low heat until warm.

Cook pasta according to package directions.

Meanwhile, heat large saute' pan until hot & saute' squash & onions in olive oil. Season liberally with salt & pepper.

Toss pasta with romesco sauce. Top with sauteed squash & onions.

Garnish with a dollop of chevre & sprinkle with pine nuts.