Pici With Summer Squashes And Tarragon Recipes

Steps:

• Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.
• Add wine and ouzo. Bringto a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.

Steps:

• Cook beans in a large pot of salted boiling water until crisp-tender, 3 to 4 minutes. Using a wire-mesh skimmer, transfer beans to a large bowl, reserving water in pot. Add pasta to boiling water, and cook until al dente. Drain, and add to beans. Stir in 2 tablespoons oil.
• Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta mixture. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squashes. Cook until squashes are golden brown, about 2 minutes. Stir, and continue to cook, turning occasionally, until just tender, 3 to 4 minutes more. Add to pasta mixture.
• Return skillet to medium heat, and add honey. Bring to a simmer and stir. Add vinegar and jalapenos. Cook until mixture is reduced by half but still slightly runny, about 1 minute. Pour over pasta mixture, and toss. Season with salt and pepper, and drizzle with oil. Stir in mint, cilantro, and thyme, and squash blossoms if desired. Serve immediately, or refrigerate up to 4 hours and serve at room temperature.