Brown Butter Summer Squash Linguine
- 2 tsp. chopped fresh tarragon or parsley
- ½ lemon
- 1-½ lb. young yellow (summer) squash (about 4)
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 2 Tbs. finely chopped almonds or hazelnuts
Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separa...