All I knew when I devised this pasta dish was that I wanted to use grated squash. Grating it means the summer vegetable will be incorporated throughout, especially if you use a short pasta. It also releases liquid as it cooks down, which means it will naturally thin out and stretch the sauce you’ll later toss in.
Cook up your pasta (I went with a package of tortellini – I think it was mushroom) while simultaneously cooking sliced chicken sausage (this was a garlic flavor) and grated squash (1-2 yellow summer squash that you shredded with a box grater) in a pan with olive oil, salt, and a pinch of crushed red pepper. When the squash has softened, add your fave pesto (I used 3/4 of a jar). Toss the tortellini with the sausage/squash/pesto mixture, top with a gorgeous burrata, and finish with some maldon salt.
Obviously burrata makes everything better, but in this case it mixes with the pesto beautifully to create a creamy sauce. Pasta plus chicken sausauge is my go-to Sunday Supper because it’s just so ridiculously easy. Adding burrata to build out the sauce is a great way to elevate your quick fix meal and grating squash into it is the best way to sneak in some veggies (which makes me feel a liiiittle better about all that pasta and burrata but let’s not give it too much credit).
Peaches to Apples 