Our garden is full of lovely, fresh bright yellow and green zephyr squash.
Again, inspired by Jonathan Waxman and the delicious zucchini salad I had at Barbuto, I tried to make a garden fresh pasta dish for James. As the pasta cooked I mixed up an olive puree with just pitted kalamata olives, a pinch of salt, garlic, and olive oil. Thirty seconds before the pasta finished cooking I added in thin slices of squash to soften a bit in the water. I dressed the noodles with olive oil, dabs of the olive puree, a dollop of fresh ricotta, and a sprinkling of toasted pine nuts and fresh oregano.
To be honest I wanted to imitate Chef Waxman further and use toasted hazelnuts -- but, oops I wasn't paying enough attention and toasted the hazelnuts a little too far and had to make a quick substitution.
Hazel or pine this dish still made for summery pasta dinner fresh from the garden.