- 3/4 pound linguine fine
- 1/2 cup coarsely chopped dill
- 1/2 cup coarsely chopped basil
- 2 garlic cloves, halved
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, cut into 1/2-inch lengths
- 1 1/2 pounds small zucchini, cut into 2-by-1/4-inch-long sticks
- Salt and freshly ground pepper
- 1/2 cup freshly grated Tuscan Pecorino cheese (1 1/2 ounces)
- Cook the linguine fine in a large pot of boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a food processor, puree the dill with the basil, garlic and 3 tablespoons of the olive oil. In a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the scallions and cook over low heat, stirring occasionally, until softened, about 10 minutes. Spread the zucchini on top of the scallions, cover and cook until the zucchini are al dente, about 6 minutes.
- Add the pasta to the skillet along with the reserved pasta cooking water, season with salt and pepper and toss. Add the herb puree and the Pecorino and toss well. Transfer to a bowl and serve.
The herb puree can be refrigerated overnight.
A Vernaccia di San Gimignano has a slightly bitter aftertaste that will echo the vegetable and herbal flavors in this pasta.