This is a pasta recipe I first learned of during a vacation to Sicily about eight years ago. We were staying in a town, Toaromina, that was ruled by pistachios. The whole town smelled a nutty baked goods. One of the simplest, best pasta dishes I ever had was served to me there, and I asked how to recreate. It’s the simplest thing ever! All you do is slice up some zucchini nice and thin, and the sauté it in butter in large pan on the stove. I often do a blend of butter and olive oil — but you really do need the butter. Cook until zucchini is cooked through and soft. (Tip: before cooking the zucchini, let it set in a colander in the sink, sprinkled with a bit of salt, to release some of its liquid beforehand). Meanwhile, cook the pasta — I like to use rigatoni because the ridges make everything stick better. When the pasta is done, toss in the pan with the zucchini, adding a little more olive oil if you need. Sprinkle in crushed pistachio nuts and top off with fresh grated parmesan and maybe a hint of fresh pepper. I always serve this for impromptu dinner parties with a salad and it’s a big hit. Nutty and buttery and so good! — Angela M.

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