ORECCHIETTE with GRILLED SQUASH, PRESERVED LEMON, and HERBS

images SERVES 4 TO 6 AS A MAIN, OR 6 TO 8 AS A FIRST COURSE

This dish screams “summer.” Pull some summer squash from the garden, and grab a handful of basil and parsley. Use up those preserved lemons in the fridge. You could even toss in some cherry tomatoes. However you make it, the dish is served as a warm pasta salad—perfect supper for a summer night. Bonus: It comes together pretty quickly. —CHAD

1 pound summer squash, preferably a mix of green and yellow

3 tablespoons best-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

½ cup pine nuts

1 tablespoon minced Preserved Meyer Lemons (here; or see Pro Tips)

1 pound orecchiette pasta

Handful fresh basil leaves, torn if large

Handful fresh parsley leaves, torn if large

1 to 2 teaspoons chile flakes

1 to 2 teaspoons flake salt

image Bring a large pot of water to a boil for the pasta. Meanwhile, light a grill to medium-high heat.

image Trim the squash and slice them lengthwise into quarter spears. Lightly coat with about 1 tablespoon of the olive oil, then season with salt and pepper.

image Scrape the grill grate clean and grill the squash until each spear is grill-marked on two sides, 2 to 4 minutes total. Remove to a cutting board and cut into ½-inch pieces.

image Toast the pine nuts in a dry medium pan over medium heat until fragrant and lightly browned, 1 to 2 minutes, shaking the pan often. (You could put the pan on the grill and toast the nuts there.) Set aside.

image Whisk together the preserved lemon and remaining 2 tablespoons olive oil in a large mixing bowl. Let stand.

image When the pasta water is boiling, season it generously with salt, then add the pasta and return the water to a boil. Boil the pasta until al dente, or tender yet firm, 7 to 8 minutes. Use a spider strainer to transfer the pasta to the bowl with the lemony oil. Add the grilled squash and mix gently but thoroughly. Taste the mixture and add salt if needed. You will be garnishing with flake salt, so don’t go overboard.

image Serve the pasta on a platter or plates showered with the pine nuts, torn herbs, chile flakes, flake salt, and more freshly ground pepper.

Pro Tips

image I usually don’t rinse preserved lemon because I like the salt-lemon combo. Preserved lemons are salty, though, so use a gentle hand when salting everything else.

image If you don’t have preserved lemon, swap in the grated zest and juice of ½ lemon.