Flowering Herbs · Herbs · Rachael Ray Show · Salad · Squash · Squash Blossoms · Zucchini · 1 comment · Sep 12, 2022

Raw Zucchini Pasta Salad with Pumpkin Seed Pesto

Name: The Whole Zucchini Salad
Yield: 4
Ingredients: 5 Squash Blossoms, cut or torn into individual petals; 5 baby Zucchini, shaved thin; 2 Lemons, juiced; 10 Zucchini stems, peeled and cut into 1 1/2 inch pieces; Flowering Herbs (fennel, basil, mint, lavender, rosemary, thyme); 1 cup Rigatoni, perfectly cooked; Salt to taste; 1/2 cup Pumpkin seeds; 1 cup Olive oil; 1 cup Blanched zucchini leaves, chopped (or kale); 1/3 cup Pecorino Romano cheese (or parmesan); Season aggressively, taste as you go

Raw Zucchini Pasta Salad with Pumpkin Seed Pesto

Farmer Lee Jones teaches us that at every stage of the plant's life, it offers something new and unique to the plate. This couldn’t be more true with any other vegetable like it is with the zucchini plant. The zucchini itself is really only a small percentage of the plant's total mass and it is in fact entirely edible.

In this dish we will make a pasta salad using every part of the plant. Stems, Leaves, Seeds, Fruits, and Blooms.

Aside from the pesto, the rest of the ingredients are raw and will marinate making them better with time. This salad will excel when prepped and assembled in advance.

Variations: if you don’t have a zucchini plant or a farmers market to shop at, we will offer a few substitutions throughout this recipe to assemble a delicious pasta salad of rigatoni, shaved zucchini, pesto, herbs and grated cheese.

The Whole Zucchini Salad

Chef Jamie Simpson

Ingredients

For the Salad

5 Squash Blossoms, cut or torn into individual petals
5 baby Zucchini, shaved thin
2 Lemons, juiced
10 Zucchini stems, peeled and cut into 1 1/2 inch pieces
Flowering Herbs (fennel, basil, mint, lavender, rosemary, thyme)
1 cup Rigatoni, perfectly cooked
Salt to taste

For the Pumpkin Seed Pesto

1/2 cup Pumpkin seeds
1 cup Olive oil
1 cup Blanched zucchini leaves, chopped (or kale)
1/3 cup Pecorino Romano cheese (or parmesan)
Season aggressively, taste as you go

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Directions

As you prep, combine all ingredients for the salad into a large bowl.
For the pesto, lightly fry the pumpkin seeds in olive oil until they start to crack. Allow to cool slightly before transferring to a food processor.
Process the zucchini leaves with the pumpkin seeds and olive oil.
Add the Romano cheese and salt. Adjust the texture by adding oil if needed.
Combine all of the pesto to the bowl and toss well.
Top with additional herbs or cheese if desired.

1 comment

"B" Klein Dec 09, 2022

Hello:
I thought I would let you know that I tried this recipe & it was a hit with everyone I gave it to. I substituted spinach for the zucchini leaves (the spinach came from a local famers market just outside of Vancouver-B.C and it was really sturdy, so it worked out great, unfortunately too late for blossoms)

I asked the lady, Julia if she had ever heard of Farmer Lee Jones, and she never had, but she said she would have a look. Well better than that, I am going to give the book next week when I go again.

I must thank Rachel R for bringing you folks to my attention, I am eating so many more vegetables, it’s all great.

Thanks again for everything
I only wish I was in Ohio or closer to you
Fondly “B”