Fettuccine With Summer Vegetables and Goat Cheese

Ingredients

• 12 ounces egg fettuccine dried
• 0.5 cup chives fresh chopped ( 1 small bunch)
• 4 ounces goat cheese crumbled soft
• 4 servings kosher salt 
• 1  lemon zest finely grated
• 3 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese grated
• 2 cups turtle beans trimmed halved lengthwise
• 1 small baby squash diced yellow finely
• 1 large tomatoes diced yellow seeded

Equipment

• bowl
• pot

Directions

1. Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt.
2. Sprinkle in half of the goat cheese.
3. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables.
4. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt.
5. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.
6. Photograph by Andrew Purcell