Very nice pasta dish,
especially when served with a splash of balsamic
vinegar.
3 ripe tomatoes
3 slender carrots, peeled and thinly sliced into
rounds
4 small summer squash, thinly sliced or cubed
1/2 cup peas or a handful sugar snap peas
1 small red onion, quartered and thinly sliced crosswise
1 yellow or red bell pepper, quartered and thinly
sliced crosswise
2 garlic cloves, minced
2 tablespoons chopped tarragon
3 tablespoons extra virgin olive oil
Salt and pepper
12 ounces Fusilli or penne
Bring a large pot of water to a boil. Blanch the
tomatoes for 10 seconds, then peel, seed, and dice
them. Put them in a large bowl. Blanch the carrots
and summer squash for 2 minutes and the peas for
1 minute. As they finish cooking, scoop them out
with a strainer, shake off the excess water, and
add them to the tomatoes along with the onion, bell
pepper, garlic, tarragon, and oil. Add salt to the
water and cook the pasta until al dente. Scoop it
out, add it to the vegetables, and toss well. Adjust
seasonings and serve. This recipe serves 3 to 4.
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