Zucchini and Feta Pasta with Za’atar Pangrattato:
Check out Food52’s series, Recipe Drop, where one of our Test Kitchen experts walks us through a brand-new recipe. In this episode, bestselling cookbook author and pasta expert Dan Pashman shows Noah his fresh take on the classic Neapolitan dish, Spaghetti alla Nerano. Watch as they transform blended zucchini into a flavorful, buttery sauce with a crispy panko topping.
CHAPTERS:
0:00 Intro with Dan Pashman
0:30 Dan’s book ‘Anything’s Pastable’
1:00 Intro to the dish
1:26 Starting the za’atar pangrattato
2:22 The inspiration behind the cascatelli pasta shape
3:35 Pasta shape or sauce first?
5:18 Prepping the zucchini and explaining Dan’s perspective as a journalist
7:34 Experimenting more with nontraditional pastas
10:20 Blending the zucchini and cooking the pasta
13:10 What else does Dan eat besides pasta?
14:40 Adding the pasta to the sauce
15:17 Finishing with feta and za’atar
16:15 Taste test and outro
GET THE RECIPE:
Zucchini and Feta Pasta with Za’atar Pangrattato: https://food52.com/recipes/90843-cascatelli-pasta-recipe?preview=true
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5 Comments
At 76, delighted with his cookbook. One can be talk of the town, serving different flavor profiles and textures 😮
2:28 “Why would anyone ever buy penne lisce?” Those are fighting words! 😂
Noah comes across as one of the most trustworthy hosts ever on Food52. I hope you release him to share his own favourite recipes and ideas. There is no ego and he isn't playing to the camera. I think he genuinely wants us to share what he is experiencing at that moment. More Noah instructions and creations please.
Casarecce is a pretty perfect pasta form and checks all three characteristics.
Love the recipe, love the content. But my goddess, that voice is really difficult to listen to.