Recipe: Pasta with Summer Squash

It's summer; eat zucchini! This is an easy, dressy and toothsome way to do so. And fyi, cinnamon basil is especially arresting in the dish. (Want a plant? Ask me for a cutting.)

procure:
-a medium zuke
-a clove of garlic
-a handful of peas
-a handful of chopped herbs you fancy (parsley, basil, mint...)
-a handful of pine nuts
-1/3 block tempeh
-half a lemon
-black pepper
-parmesan (or soy parm)
-olive oil
-linguine (fresh is best)

cook:
-the pine nuts in a dry pan on med-high heat until toasted; put aside.
-the tempeh in thin ribbons in the same pan until toasted; put aside.
-the linguine in a big pot of water, and meanwhile
-the garlic, minced; the zuke, sliced and quartered; and the peas, nuked in a little water for a minute; in the same fry pan but with some olive oil
-until the zuke just starts to turn translucent.

toss:
-the linguine with the lemon's juice, herbs, and some pepper and oil to taste,
-then the tempeh and veggies into the linguine,
-all of this into a nice bowl with the pine nuts dumped on top.

serve:
-after eating some soup, ideally,
-with pepper and parmesan on top, and
-with a chocolately red wine.