Summer produce doesn’t need all that much to become dinner—just a little intense grill heat, a generous handful of herbs, and enough fresh pasta to carry it all.
This homemade egg-rich Bavette pasta (thick linguine essentially) is tossed in a creamy pesto sauce infused with garlic, and spicy red peppers, then folded with delicate squash blossoms as they soften into the heat. On top, whole grilled zucchini slices bring a deep char, gentle sweetness, and a very satisfying contrast to the silky robust pasta beneath. Bavette pasta is in a league of its own when it comes to the perfect al dente bite.
It’s super lush without feeling overly heavy, rustic yet deeply considered, and built for the kind of long summer meal where the last bites are always claimed straight from the plate. Summer pasta just hits different when it’s done to the nines. Let’s get into it.
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