Brown Butter Summer Squash Linguine

Brown Butter Summer Squash Linguine
Photo by Ben Fink

Ingredients

  • ½ lemon
  • 2 tsp. chopped fresh tarragon or parsley
  • 2 Tbs. finely chopped almonds or hazelnuts
  • 1 tsp. kosher salt
  • 2 Tbs. unsalted butter
  • 1-½ lb. young yellow (summer) squash (about 4)

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...

View full recipe at Fine Cooking

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