Zucchini Pasta with Creamy Heirloom Tomato & Tarragon Sauce

August has always been my favorite New England summer month. Humidity lingers in the morning air, later revealing warm breezy afternoons. The hazy evenings make way for sunsets over bouquets of wildflowers and golden fields buzzing with insects and nesting birds. There is a melancholy that hangs on the warm August light; summer has peeked & autumn is inevitable.

The ingredients of the season are among my favorites. The blossoming squash hang from their vines waiting to be picked, the tomatoes are warm from the summer sun, the end of the season berries are bursting with deep, rich color, & fresh herbs abound waiting to exalt any meal. Needless to say, the lack of inspiration that has been plaguing me over the past few weeks has now sparked a renewed desire to create meals that are comforting, healthy, & exemplify the season’s bounty.

Zucchini Pasta with Creamy Heirloom Tomato & Tarragon Sauce
serves 4

For the Zucchini:

  1. 2-3 medium zucchini
    Trim the ends of the zucchini. Using a spiral slicer or vegetable peeler, slice the zucchini into ribbons or curly noodles.

For the Sauce:

1-2 Heirloom tomatoes (about 2 cups), quartered
4 oz chevre
1 clove of garlic, peeled
1/2 Meyer lemon or regular lemon (If the Meyer lemon is accessible, it has a sweeter flavor)
the leaves picked from 1 sprig of tarragon
1/4 cup extra-virgin olive oil
sea salt & cracked pepper to taste
Pecorino Romano, for garnish (optional)

  1. Put the first six ingredients into a food processor and blitz until smooth. With the processor running, slowly pour in the olive oil and continue blending until fully creamy & emulsified. Toss the with sauce with the zucchini ribbons in a bowl, sprinkle with salt and pepper & grate fresh Locatelli on top. Enjoy!
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