Tasting some farm fresh flavors of August. Ripe tomatoes from the Royal Oak Farmer's Market, picked up on a lazy Saturday. Flowery squash blossoms grown and picked by yours truly. Basil from the garden, and all tossed with sauteed zucchini and baby asparagus.
I read a little article in Martha Stewart's Living magazine from a (I think) August issue 2011 on how to prep squash blossoms and got the basis on my pasta idea from the recipe listed on the page. I added a small amount of tomato sauce and liquid to give it a light tomato-y coating when blended with a little extra olive oil and the 1/4 cup pasta water it originally recommended.
Molto Delizioso!
What's one to do with extra tomatoes around the house than coat it with balsamic, olive oil, sea salt, and basil for some bruschetta completely legitimizes eating half a loaf of Italian bread.
A post dinner walk around the neighborhood was definitely needed after this...
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