Categories: Pasta

Ingredients

• kosher salt
• 1 large yellow tomato, seeded and diced
• 1 small yellow squash, finely diced
• 1/2 cup chopped fresh chives (about 1 small
• bunch)
• Finely grated zest of 1 lemon
• 3 Tbsp. extra-virgin olive oil
• 4 oz. soft goat cheese, crumbled
• 12 oz. dried egg fettuccine
• 4 oz. wax beans (about 2 cups),trimmed
• and halved lengthwise
• 1/4 cup grated parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 Tbsp. olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese.
2. Add the cooking. Reserve 1/4 cup of the cooing water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and remaining 1 Tbsp. olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss again. Divide among bowls and top with the remaining goat cheese.

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