Linguine with Charred Summer Vegetables
Topped with feta and Calabrian chile cream, this dish brings summer’s bounty to your table.
Ingredients
salt and pepper
3 oz feta
4 oz heavy cream
1 tbsp crushed Calabrian chiles
fresh herbs (e.g. basil or parsley)
12 oz. linguine
3 tbsp olive oil
3 cloves garlic, minced
2 zucchini, diced
Corn kernels from 1 cob
8 oz chickpeas, canned or cooked
Instructions
Cook the Pasta: Bring a large pot of water to boil, and heavily salt. Add linguine to the boiling water. Cook until al dente, about 5 minutes.
Char the Veggies: While water boils, heat olive oil in a large cast iron pan on medium-high heat. Add the zucchini, corn, and chickpeas; sautee, stirring infrequently to allow the vegetables to brown slightly. Add garlic and sautee, stirring, for another minute or two.
Make the Chile Cream: In a blender, food processor, or with an immersion blender, blend the heavy cream and Calabrian chiles with 1/2 tsp of salt until the cream is slightly thickened - about 30-60 seconds.
Dress the Pasta: Reserving a 1/2 cup of pasta cooking water, drain pasta and add to pan with the vegetables. Add 1/2 cup of the reserved pasta water and continue cooking, while stirring, for a couple minutes to allow the water to reduce.
Plate Pasta: Divide pasta into bowls, topping with crumbled feta and a dollop of chile cream.