The cashews aren’t local, but they were in the cupboard and slowly getting stale, so I offset their carbon bite with ingredients from the backyard. The cashews lend a little bit of richness and the rosemary adds an unexpectedly savory tie between the nuts and zukes, making for a tasty vegetarian lunch. Add a bit of roast chicken for an omnivorous slant, if you like.

Recipe: Zucchini, Cashew, and Rosemary Pasta

Dry pasta for 2 / 6″stem rosemary /olive oil / 2 cloves garlic / ½ tsp salt / 1 cup zucchini, sliced / ¼ cup cashews, chopped / parmesan cheese, to taste / cracked black pepper

Boil water and cook the pasta. Blanch the rosemary stem in the boiling pasta water for about 30 seconds, then strip leaves and mince. About two minutes before the pasta is finished, add zucchini slices to the pasta water. When done, drain in a colander. Meanwhile, heat 3 tbls olive oil over medium heat in a small saucepan. Pound garlic and salt together with a mortar and pestle to make a paste. Heat the paste and minced rosemary in the warm oil, removing from heat when the garlic loses its raw scent. Toss pasta and zucchini with garlicky olive oil plus cashews, parmesan, and pepper. Feeds 2.

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