Susan Branch’s The Summer Book is one of the great pleasures of the season for me. It is about gardening, days at the beach, cooking, herbs, picnics…everything that is summer, complete with perfect quotes, delicious pictures drawn by Ms. Branch, and even a recipe for “Bologna Sandwiches & Potato Chips.” Every year I put it away until June, and then take it out to savor for the season.
One of my favorite recipes in the book is for a very light, versatile pasta dish that makes a great light, vegetarian dinner on its own, or serves as a fresh and pretty side dish for grilled meat or fish.
(adapted from The Summer Book by Susan Branch)
- 1 lb. linguine
- 1/2 cup extra virgin olive oil
- Zest of 1 lemon
- Juice from 2 lemons
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh Italian parsley
- Salt & freshly ground pepper
- Lots of fresh Parmesan cheese
- Optional ingredients: steamed or grilled shrimp, leftover chicken, roasted vegetables, chopped tomatoes, slivered almonds, toasted pecans, toasted pine nuts, fresh basil…use your imagination and your refrigerator.
Cook linguine in boiling, salted water until done (about 10 minutes).
Combine next five ingredients in a large serving bowl. Add pasta & toss well. Sprinkle with salt & pepper and Parmesan to taste. Serve, or toss in additional ingredients of your choice.