Recipe: Italian Summer Pasta (Pasta d'Estate, with grilled vegetables, fresh herbs and pine nuts)

SUMMER PASTA (PASTA D'ESTATE)

2 small zucchini
1 red bell pepper
1 white or yellow onion
1 carrot
1/4 cup pine nuts, chopped
4 to 6 large, juicy garlic cloves, crushed
1/3 cup olive oil (at least virgin of not extra)
1 lb penne, rotelli (or any mixture of short, stubby pasta), uncooked
2 tbsp chopped flat-leaf parsley
A small handful of fresh oregano, chopped
1/2 cup grated hard cheese (romano, parmesan, etc.)
Sea salt and freshly ground black pepper, to taste
Ground cayenne pepper (optional, to taste)
Warm crusty bread and butter (for serving)

Slice long veggies in half lengthwise and short ones through their "equators."

Grill them on both sides over BBQ coals or on a stovetop grill until black lines appear. Cut into bite-size pieces and set aside.

Cook the pine nuts and garlic in the olive oil until golden brown; set aside.

Cook the pasta al dente;drain.

Put pasta in a large glass or ceramic bowl. Add veggies, herbs, cheese and garlic and pine nuts mixture. Toss well. Season to taste with sea salt and freshly ground black pepper (and/or cayenne).

Serve with warm, crusty bread and sweet butter.

Source: Sue Borgeson