2 medium zucchini, thinly sliced
1/ 4 cup olive oil
1 teaspoon Single Origin Californian Garlic
1 teaspoon Single Origin Californian Onion
Sea salt, to taste
Freshly ground black peppercorns, to taste
1 cup raw almonds, chopped (or nut of choice)
1 pound pasta of choice
1 cup grated Parmesan cheese
1/ 4 cup pickled cherry peppers, chopped
1 lemon, juice and zest
8 ounces burrata cheese, for serving, optional
- Preheat oven to 450 degrees. On a rimmed sheet pan, place zucchini and drizzle with olive oil. Add garlic and onion powders, salt and pepper; toss to evenly coat. Roast for 15 minutes, stirring halfway through. Remove from oven and add nuts, tossing to coat, then roast for an additional 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook to al dente; retain 1 cup of pasta water, then drain pasta and return to pot. Add roasted zucchini, nuts, and residual olive oil. Stir to combine, then add cheese, about ½ cup reserved pasta water, cherry peppers, lemon juice and zest. Mix well, adding additional pasta water if needed to coat pasta.
- Serve into bowls and top with burrata, if using. Season with additional salt and pepper to taste, and serve.