4 oz. fresh snap peas, trimmed and cut into ½ inch pieces
1 pound penne pasta
¼ cup olive oil
½ cup whole raw almonds
1 pound mixed summer squash/zucchini cut into thin rounds
3 tbsp. honey
1 ½ Tbsp sherry vinegar
2 jalapeño chilies, finely chopped (or cayenne pepper)
½ cup finely chopped cilantro or parsley
2 tbsp finely chopped fresh thyme
¼ cup finely chopped mixed herbs (including scallion greens)
4 squash blossoms, coarsely chopped
1 garlic clove
Kosher salt and pepper
Boil a large pot of salted water. Add the whole wheat penne and cook for 7-8 minutes until slightly al dente. Drain and add 1 tbsp olive oil.
Heat 1 tbsp olive oil in a medium sized skillet on med-high heat. After 2 minutes, add a minced garlic clove and then immediately add the snap peas, half the cilantro, and the baby squash. Stir constantly for 3-4 minutes until slightly cooked but not mushy. Add to the pasta mixture.
In the same dry skillet, toast the almonds on med-high heat, shaking occasionally, for about 3 minutes. Chop (or leave whole) and add to the pasta.
Again in the same skillet over med heat, add honey, bring to a simmer and stir. Add the vinegar and jalapenos. Cook mixture until it is reduced by about half, for a minute or so. Pour over pasta and stir. Add the remaining herbs, salt and pepper, a drizzle of olive oil, and squash blossoms. Stir together and serve warm or refrigerate and serve cold.
You can find the almonds, pasta, and squash blossoms that are not in the CSA box at the farmstand !