An agriturismo is a working farm that welcomes guests for get-away-from-it-all vacations. When I stayed at San Felice in Tuscany, we spent our days walking in the fields, watching the workers make cheese from their sheep’s milk, and enjoying the experience of life on a farm. Every evening, Anna, the cook, would prepare simple meals featuring olive oil from their own trees and produce from the organic garden. One night she served us bowls of pasta and zucchini coated with an aromatic green sauce. When I asked her about it, she just shrugged and said that she makes it from whatever looks good in the garden. Though my terrace will never yield the variety of produce that Anna’s kitchen garden did, I can make my own version of her pasta with the dill and basil that I grow and fresh zucchini from the nearby farmers’ market. If you have a mortar and pestle, you can pound the herbs, garlic, and olive oil together the traditional way, but a food processor does an excellent job too.

Escape to the rustic charm of Tuscan cuisine with this delightful recipe for Penne with Zucchini and Herbs. Inspired by the idyllic setting of an agriturismo, where guests can immerse themselves in the beauty of a working farm, this dish captures the essence of farm-to-table dining.

Imagine spending your days strolling through fields, observing cheese-making processes, and embracing the simplicity of life on a farm. During my stay at San Felice in Tuscany, I had the pleasure of savoring the delicious meals crafted by Anna, the farm’s talented cook. With a focus on utilizing the farm’s bountiful produce and their own olive oil, Anna’s creations were a true embodiment of fresh and wholesome flavors.

One memorable evening, Anna presented us with bowls of perfectly cooked penne pasta, generously coated in an aromatic green sauce and accompanied by tender zucchini. When I inquired about the recipe, she shared her secret – a versatile blend of dill, basil, and garden-fresh ingredients that brought out the natural flavors of the zucchini and lent a captivating aroma to the dish.

While our own terraces may not offer the same variety of produce as Anna’s kitchen garden, we can adapt her recipe to create our own version of this delightful pasta. By incorporating the dill and basil we grow ourselves and sourcing fresh zucchini from local farmers’ markets, we can recreate a taste of the Tuscan countryside in our very own kitchens.

Whether you choose to embrace the traditional method of pounding the herbs, garlic, and olive oil together using a mortar and pestle or opt for the convenience of a food processor, this recipe ensures a satisfying culinary experience. With the combination of al dente penne, vibrant herb sauce, and tender zucchini, this dish promises to delight your taste buds and transport you to the sun-kissed fields of Tuscany. So, let’s embark on this culinary journey and savor the flavors of Penne with Zucchini and Herbs.

Serves 6 to 8

INGREDIENTS

• 2 tablespoons coarsely chopped fresh dill
• ½ cup shredded fresh basil
• 2 garlic cloves
• ½ cup extra-virgin olive oil
• Salt and freshly ground pepper
• 4 medium scallions, chopped
• 1½ pounds zucchini, scrubbed, trimmed, and cut into 1½- × -½-inch thick strips (like French fries)
• 1 pound penne
• ¾ cup freshly grated Pecorino Romano

INSTRUCTIONS

1. Place the dill, basil, and garlic in a food processor and chop them fine.
2. Add¼ cup of the oil to the food processor and process until blended. Season with salt and pepper.
3. Meanwhile, in a skillet large enough to hold all of the ingredients, cook the scallions in the remaining ¼ cup oil over medium heat until wilted, about 3 minutes.
4. Add the zucchini, salt, and pepper to the skillet. Cook for 10 minutes more, or until tender.
5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook, stirring often, until al dente. Reserve some of the cooking water and set aside. Drain the pasta.
6. Add the drained pasta to the skillet with the zucchini. Toss well.
7. Add the herb mixture and grated cheese to the skillet. Toss until blended.
8. Add a little of the reserved cooking water if the pasta seems dry.
9. Serve immediately.