"Trade traditional pasta noodles for squash noodles in this pretty ode to summer...."
INGREDIENTS
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2 pounds mixed summer squash (yellow squash and zucchini)
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1 teaspoon fine sea salt, plus additional for serving
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1/2 cup plain whole milk Greek yogurt
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2 tablespoons extra-virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon red wine vinegar
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1/4 cup chopped fresh basil, plus more for garnish
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh tarragon
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1 small clove garlic, minced
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1 anchovy, minced
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1/4 cup shaved Parmesan cheese
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1/4 cup raw pine nuts
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Freshly ground black pepper