Pappardelle with Zucchini Ribbons

Why hello there! I know it's been a while. I thought I could slip out quickly without much notice, but one week at home in Colorado turned into two when I discovered that I really didn't want to leave. I mean, come on. With a heatwave in NYC, and beautiful weather in Denver, with good friends to cook with and huge kitchens to do it in, I couldn't tear myself away. So it's been a while. But I'm back with a few things to share.

This is the first, it's a recipe that came together in a perfect moment of synergy. My high school best friend E and I made a beautiful meal one night, which we devoured sitting on her back porch at dusk, looking out over a yard that reminded me of a private little key garden. The idea was hers, to shave thin strips of raw zucchini into a bowl of cooked pappardelle, the shape of the zucchini ribbons akin to the wide, flat noodles. She did the shaving with a vegetable peeler while I did the mixing of the vinaigrette sauce. It took only minutes and, perhaps because of the company, or maybe because of the setting, it was one of the most delicious pasta dishes I've had. Fresh, and light and simple.

Pappardelle with Zucchini Ribbons

Get your pasta water boiling right away. Then mix the ingredients for the vinaigrette. Combine:

2 tablespoons chopped fresh basil
Juice of one lemon
1 teaspoon Dijon mustard
salt and pepper to taste
Enough olive oil to suit your taste and coat the pasta

Whisk all of these together and set aside.

For the pasta and zucchini:
1 package pappardelle pasta
1 tomato chopped
2 zucchinis, peeled into ribbons using a vegetable peeler

Cook the pappardelle pasta according to package directions, and combine with the tomato and the zucchini ribbons. Toss with the vinaigrette while the pasta is still warm. Allow to come to room temperature before serving.